Ingredients
The following ingredients have 4 Servings
- 1 Tablespoon garlic powder
- 2 Tablespoons sesame oil
- 4 Tablespoons brown sugar
- 1 Tablespoon molasses
- 1/4 cup apple cider vinegar
- 1/2 cup soy sauce
- 3 green onions,chopped
- 2 Tablespoons grated fresh ginger
- 1 Tablespoon cornstarch
- 1 Tablespoon water
Instruction
- Place backstrap in a container big enough to cover it in milk. Let the venison soak in the milk overnight. Place all the marinade ingredients into a large bowl, whisk until well incorporated. Remove the venison from the milk , place in a large bowl, pour the marinade over the venison, let marinade at least 8 hours. After 8 hours of marinating, remove the venison from the marinade, reserving marinade. Cut into slices or small pieces. Grill 6 to 8 minutes on each side.Place reserved marinade in a medium saucepan. Cook until it comes to a boil, reduce heat to a simmer. Combine 1 Tablespoon cornstarch and one Tablespoon water in a small bowl, stir the mixture into the marinade. Cook until thickened slightly. Serve with white rice and top with sauce.
