- 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
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.
Next, using a mortar and pestle (or food processor) add the lemongrass, garlic, cilantro stems, and shallot. Smash until well combined.
Then add shoyu, fish sauce, sugar, white pepper, cilantro leaves, and rice wine vinegar. Mix well and place in a large shallow bowl.
Place the shoulder blade chops in the bowl, turning to coat the meat in the marinade.
Place in refrigerator and allow to marinate overnight.
Right before grilling brush a light coat of oil on each side of the shoulder blades.
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.
Top the grilled shoulder blades with scallions and freshly squeezed lime juice. Serve alongside rice and pickled veggies to complete the meal. Enjoy!
- 3-4 scallion stalks, thinly sliced
- 1/ 4 cup avocado oil (any neutral oil)
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.