Steps

• Step 1

  Wrap the venison steak in plastic wrap and place it in the freezer for 20-30 minutes.

  Ingredients

  • 1 1/2 Pound venison steaks

• Step 2

  Make the marinade: In a medium bowl, combine the soy sauce, sugar, beer, garlic, scallions, pepper, sesame oil, honey, and Asian pear.

  Ingredients

  • 1/4 Cup soy sauce

  • 4 1/2 Tablespoon raw sugar, or brown sugar

  • 1/3 Cup Beer, Stout or Porter

  • 4 Clove garlic, minced

  • 2  scallions, minced

  • 2 Teaspoon sesame oil

  • 1 Tablespoon honey

  • 1  Asian Pear, Peeled and Grated

  • 1 Teaspoon black pepper

• Step 3

  Remove the steak from the freezer and slice against the grain into 1/4-inch-thick strips.

• Step 4

  Place the sliced venison in the marinade, toss to coat, and let marinate for 30 minutes.

• Step 5

  When ready to cook, set the Traeger temperature to 450°F and preheat with the lid closed for 15 minutes.

  450 ˚F / 232 ˚C

• Step 6

  Remove the steak from the marinade and place it directly on the grill grates. Close the lid and sear the steak until nicely caramelized, flipping once, 2-3 minutes on each side.

• Step 7

  Remove the venison steak from the grill. To assemble the lettuce wraps, fill each lettuce leaf with rice, venison, kimchi, scallions, Thai basil, shiso, mint, cilantro, radish, carrots, cucumbers, garlic, chile flakes, and chili sauce. Serve immediately. Enjoy!

  Ingredients

  • 1 Head butter or iceberg lettuce, leaves separated

  • As Needed Cooked sushi rice

  • As Needed scallion, thinly sliced

  • As Needed Kimchee

  • As Needed Fresh Thai basil

  • As Needed Fresh shiso leaves

  • As Needed fresh mint leaves

  • As Needed fresh cilantro

  • As Needed Radishes, Thinly Sliced and Soaked in Cold Water

  • As Needed Julienne carrots

  • As Needed Thinly sliced Persian cucumbers

  • As Needed chili flakes

  • As Needed Thinly sliced garlic cloves

  • As Needed Chili sauce