David Draper

Vietnamese Marinade Recipe for Banh Mi Sandwiches

Thinly slice your venison steak, place it in this Vietnamese marinade and use the grilled meat in a delicious banh mi sandwich.

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For those not in the know, banh mi is a staple in Vietnamese cuisine, combining meat, pâté and crisp pickled vegetables in a crunchy roll. This marinade recipe takes the flavors of Southeast Asia to a new level, making it the perfect start to a deer steak sandwich.

Yield: Approximately ¾ cup
Total time: 5 minutes

Ingredients:

¼ cup lime juice (juice of 3 limes)
2 tablespoons soy sauce
2 tablespoons fish sauce (nuoc mam or nam pla)
1 tablespoon rice wine vinegar
1 tablespoon sugar
2-3 cloves garlic, minced
1-2 jalapeños, finely diced
1 tablespoon sesame oil

Directions:

Combine all marinade ingredients in a large bowl; mix well.
Slice venison steaks thinly.
Place sliced venison and marinade in a large zip-top bag. Let marinate for one hour before grilling.

Fare Game: Stuffed Elk Backstrap Recipe

Take your venison loin to a whole new level with this delicious reverse-seared stuffed elk backstrap. Smoking the backstrap on a Camp Chef Woodwind pellet grill first, then finishing it on a blazing-hot skillet or flattop, creates a perfectly cooked, medium-rare steak with a crispy, seared exterior. The filling of diced mushrooms and creamy Boursin cheese adds a whole new level of amazing flavors to an otherwise classic smoked venison loin.