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 Lite50 Sharp 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.
There are no reviews yet. Be the first one to write one.