Description
Learn how to make delicious Venison Negimaki at home with this easy recipe. Impress your guests with this flavorful and elegant dish!
Ingredients
Scale
- 1 pound (450g) beef steak, thinly sliced
- 8 scallions, trimmed and cut into 3-inch (20 cm) pieces
- 1/4 cup (60 ml) soy sauce
- 1 tablespoon (15 ml) apple juice
- 1 tablespoon (15 ml) agave nectar
- 1 tablespoon (15 ml) olive oil
- 1 tablespoon (15 ml) ginger, grated
- 1 teaspoon (5 ml) garlic, minced
- 2 tablespoons (30 ml) vegetable oil
- Sesame seeds, for garnish
Instructions
- In a bowl, combine soy sauce, mirin, honey, sesame oil, grated ginger, and minced garlic to make the marinade.
- Place the thinly sliced venison steak in a shallow dish.
- Pour the marinade over the venison, ensuring all slices are coated.
- Cover and refrigerate for at least 30 minutes.
- Preheat a grill or grill pan over medium-high heat.
- Remove venison from marinade and pat dry with paper towels.
- Lay a piece of venison flat and place a piece of scallion at one end.
- Roll the venison tightly around the scallion and secure with a toothpick.
- Repeat with remaining venison and scallions.
- Brush the grill with vegetable oil.
- Place the venison rolls on the grill seam side down.
- Grill for 2-3 minutes per side until the venison is cooked through.
- Remove from grill and let rest for a few minutes.
- Slice each roll into bite-sized pieces.
- Sprinkle with sesame seeds for garnish.
- Serve immediately.
Notes
- Adjust marinade sweetness by increasing agave nectar.
- Tenderize beef with a meat mallet before slicing thinly.
- Enhance grilling flavors with sesame oil and rice vinegar.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Asian
Nutrition
- Calories: 350
- Fat: 18g
- Protein: 30g
Keywords: venison rolls, soy glaze, grilled meat, Japanese fusion, savory appetizer