This recipe blends a little of the American North and South with the Far East. These rolls, negimaki in Japan, are great as appetizers but can also be served as a main course.
2 thin boneless venison steaks, 4-5 ounces each
4 wild leeks (ramps) or scallions, split lengthwise and cut crosswise into four pieces
2 ounces Cabot Seriously Sharp Cheddar or Cabot Sharp Lite50 Cheddar, cut into thin strips the same size as scallions
About 1/2 cup BBQ Teriyaki Sauce (see below)
PLACE venison steaks between two sheets of plastic wrap or waxed paper on cutting board; pound gently with meat mallet, flat side of cleaver or thick bottle to make them as thin as possible.
CUT steaks in half crosswise when they are about ⅛-inch-thick. Arrange line of leeks or scallions and cheese strips down length of steaks; roll tightly into cylinders and hold in place with toothpicks.
PREPARE grill or preheat broiler. Dip venison rolls into sauce, making sure they are completely covered.
GRILL or broil for 3 to 4 minutes on each side, basting lightly with additional sauce.
TRANSFER to cutting board. Remove toothpicks and cut crosswise into 1-inch pieces. To serve, stand upright on end and top with a little additional sauce.
BBQ Teriyaki Sauce
Makes about 1 cup
½ cup favorite BBQ sauce
½ cup soy sauce
½ cup sherry or sake
COMBINE ingredients in heavy saucepan and bring to boil over medium-high heat.
REDUCE heat to maintain gentle simmer and let sauce cook for 10 to 15 minutes or until reduced and thickened.
Recipe courtesy of Jimmy Kennedy.