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RECIPE: LEMONGRASS GRILLED VENISON SHOULDER BLADE

Grill

30 Minutes

Serves 2-3

Difficulty: Intermediate
Sweet and Savory Lemongrass Grilled Venison Shoulder Blade Chops, inspired by a popular Vietnamese pork chop dish, Sườn Nướng. Marinated in fragrant aromatics, grilled over hot flames, and topped with a scallion-oil garnish for an incredibly flavorsome dish. This dish can be prepared ahead of time and put together quickly on those busy nights.
RECIPE BY JORDAN CABATIC
Ingredients
  • 1 pack of Maui Nui venison shoulder blade
  • 1/3 cup low sodium shoyu (soy sauce)
  • 2 tbsp coconut sugar (can sub with brown sugar)
  • 3 tbsp fish sauce
  • 1/2 bunch of cilantro stems and leaves, finely chopped - separated
  • 1 small shallot, finely chopped
  • 2 whole garlic cloves
  • 3-4 lemongrass stalks, outer leaves discarded, smash and thinly slice tender core
  • 1/2 tsp white pepper
  • 2 tbsp rice wine vinegar
  • Avocado oil (or any neutral oil)
  • Scallion and oil garnish (see recipe below)
  • 1 lime
Directions
Step 1 :

Start by preparing the venison shoulder blades. Rinse with cold water and pat completely dry. Cut a few small slits across each piece of meat, making sure not to cut through the meat.

Step 2 :

Next, using a mortar and pestle (or food processor) add the lemongrass, garlic, cilantro stems, and shallot. Smash until well combined.

Step 3:

Then add shoyu, fish sauce, sugar, white pepper, cilantro leaves, and rice wine vinegar. Mix well and place in a large shallow bowl. 

Step 4:

Place the shoulder blade chops in the bowl, turning to coat the meat in the marinade. 
Place in refrigerator and allow to marinate for overnight. 

Step 5 :

Right before grilling brush a light coat of oil on each side of the shoulder blades.

Step 6:

Set up the grill with charcoal, wood, or a mixture of both. Once the grill is hot, place the meat on the grill and continuously flip pieces every 2-3 minutes until you have reached an internal temperature of 132-135° for medium-rare or until desired doneness. Then remove meat from the grill onto a cutting board, cover with foil, and let rest for about 5 minutes.

*Note For an alternative cooking method, sear on a cast-iron pan stovetop on medium-high heat. 

Step 7:

Top the grilled shoulder blades with scallions and freshly squeezed lime juice. Serve alongside rice and pickled veggies to complete the meal. Enjoy!


SCALLION OIL GARNISH:
  • 3-4 scallion stalks, thinly sliced
  • 1/ 4 cup avocado oil (any neutral oil)
Step 1:

In a small pan, heat oil on medium heat. Once the oil is hot, add scallions and cook for about 30 seconds. Remove from heat and use as a flavorful garnish. 

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