1\/3 C. hoisin sauce
\n3 T. rice vinegar
\n2 T. soy sauce
\n2 T. minced garlic
\n1\/4 C. minced scallions, including green parts
\n1 T. honey
\n1\/2 tsp. salt
\n3 T. olive oil
\n1 boneless venison strip loin, 2-1\/2 to 3 lb., well trimmed, silver skin removed<\/p>\n
Whisk together hoisin, vinegar, soy sauce, garlic, scallions, honey, salt and oil, and scrape into a large resealable plastic bag. Add venison and seal, turning to coat evenly. Marinate in refrigerator for at least 4 hours. Remove venison from refrigerator and return to room temperature before cooking. Light a gas or charcoal grill and heat to medium. Grill for 15 minutes per side, turning once, for medium rare.<\/p>\n
Yield: 6 servings
\n339 calories
\n10.7 g fat
\n0.6 g fiber<\/p>\n","protected":false},"excerpt":{"rendered":"
1\/3 C. hoisin sauce 3 T. rice vinegar 2 T. soy sauce 2 T. minced garlic 1\/4 C. minced scallions, including green parts 1 T. honey 1\/2 tsp. salt 3 T. olive oil 1 boneless venison strip loin, 2-1\/2 to 3 lb., well trimmed, silver skin removed Whisk together hoisin, vinegar, soy sauce, garlic, scallions, honey, salt and oil, and scrape into a large resealable plastic bag. Add venison and seal, turning to coat evenly. Marinate in refrigerator for at…<\/p>\n