Grilled Venison with Pak Choi
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in less than an hour and tastes restaurant quality. Venison is incredibly lean and packed with iron, making it a nutritious choice that feels indulgent. The tender loin pairs beautifully with ginger and garlic infused pak choi, while a simple soy honey glaze brings everything together. What I love most is how straightforward it is, even though it impresses everyone at the table. You'll have a showstopping meal on your plate before you know it.
Ella x
Ingredients
- 1venison loin
- 4 bunchespak choi
- 2 clovesgarlic cloves
- 1 thumb-sized pieceginger
- 4 tablespoonssoy sauce
- 1 tablespoonhoney
- 2 tablespoonsolive oil
- 1 teaspoonsalt
- 1 teaspoonpepper
- 1 teaspoonchili flakes
Detail level
Instructions
- 1
Preheat a grill to medium-high heat.
- 2
In a small bowl, combine soy sauce, honey, 1 tablespoon of olive oil, salt, pepper, and chili flakes.
- 3
Slice the venison loin into 1-inch thick pieces and coat with the marinade.
- 4
Grill the venison for 3-4 minutes per side or until desired doneness is achieved.
- 5
While the venison is grilling, heat the remaining olive oil in a large skillet over medium heat.
- 6
Mince the garlic and ginger and add to the skillet, sautéing until fragrant.
- 7
Add the pak choi to the skillet and cook until wilted, about 5 minutes.
- 8
Season the pak choi with salt and pepper to taste.
- 9
Serve the grilled venison over the stir-fried pak choi.
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