Ingredients:

Marinade:

4 scallions, coarsely chopped
4-5 cloves garlic, finely chopped
1 tsp ginger, finely chopped
3 tbsp soy sauce
2 tbsp sugar
2 tbsp cold water
1 tbsp sesame oil
2 tbsp toasted sesame seed, crushed
2 tsp dry white wine
freshly ground black pepper

1 ½ lbs venison tenderloin, trimmed of all fat and connective tissue
1 tbsp olive oil

Directions:

1. In a 2-cup glass measuring cup, or other non-reactive container, combine all the marinade ingredients; stir well. Slice the venison across the grain into ¼-inch thick slices.

2. Place the venison strips in a shallow glass baking dish. Pour the marinade over the venison. Stir to thoroughly coat the strips. Cover with plastic wrap and refrigerate for about 45 minutes to 1 hour.

3. Remove the venison from the refrigerator and bring to room temperature before grilling.

4. Preheat the grill for about 20 minutes. The grill should be hot enough that you cannot hold your hand over it for more than 3-4 seconds. Lightly oil the grill rack. Cook the venison in batches until the strips are seared on the outside, but still rare in the inside, not more than 1 minute per side.

TIP:

Place the venison in the freezer for about 45 minutes to firm up the meat. It will make cutting thin slices easier.