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03 May, 2022

RECIPE: Lemongrass Grilled Venison Shoulder Blade

Grill
PREP: 15 MinutesCOOK: 15 Minutes
Serves 2 - 3
DIFFICULTY: intermediate
Shoulder Blade Chop

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.

Jordan Cabatic

Ingredients
  • 1 pack 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 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)
  • 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 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!