Grilled Venison Carne Asada Recipe | D’Artagnan

Step 1

Recipes Venison

Step 2

Carefully trim excess silver skin from the butt tenders. Set aside. Heat a dry skillet over medium-high flame; add the dried chiles and toast until lightly charred, about 3-5 minutes. Place toasted chiles in a bowl and cover with boiling water, let stand until softened, about 20 minutes; drain. To the bowl of a food processor add drained chiles, chipotles, garlic, and cilantro; pulse until finely chopped. Add orange juice, lime juice, olive oil, soy sauce, fish sauce, cumin, cloves, and coconut sugar; process until smooth. Season to taste with salt and pepper. Set aside about ¾ cup of the marinade; cover and refrigerate. Pour the rest of the marinade into a large non-reactive container and add venison, turning to coat. Cover and refrigerate for at least 2 hours, up to overnight. Remove from the refrigerator about a half hour before you cook. Wipe off excess marinade, season with salt and pepper. Preheat a gas or charcoal grill for high heat. Or heat a lightly-oiled cast iron grill pan over medium-high heat on the stovetop. Grill, turning occasionally until venison is nicely charred and an instant-read thermometer inserted into the thickest part of the meat registers 120 degrees F, about 6-8 minutes. Rest venison on a cutting board for 10 minutes. Slice against the grain and serve with warmed tortillas and your favorite toppings.