Spicy Venison

Spicy Venison

By Ambassador Colt Tupen


1.5 LB cut of Venison backstrap, diced.

3 Tablespoons of Soy Sauce

A dash of Worcestershire sauce

2 Teaspoons of Fish sauce

1.5 Teaspoons sugar

Black Pepper

A few cloves of garlic, minced

1 red onion

1 jalapeño


Olive oil

Apple cider vinegar

Salad Greens


Marinate venison for at least 2 hours in soy sauce, worcestershire sauce, fish sauce, sugar, black pepper, and garlic.

Heat a cast iron pan on medium-high heat and add a few tablespoons of olive oil.

Slice a red onion thin and add to the pan.

Slice jalapeño (with seeds) into rounds and add to pan once onions have started to brown. Cook for about a minute and remove from pan.

Add olive oil again to pan and add meat. Cook for a few minutes, getting a solid sear on all sides and remove.

Serve over a bed of spring greens tossed in cider vinegar and salt and pepper.


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