Juicy Korean Venison, partnered harmoniously with a soy-based sauce that's equal parts spicy and sweet, offers a dynamic and flavorful experience. The subtle sweetness and zesty citrus mingle with garlicky sriracha and nutty sesame to strike the perfect chord between bold intrigue and undeniable comfort. About the cut: Venison backstrap (also known as venison loin) is a versatile, lean, and flavorful cut from the large muscles that run parallel along the sides of a deer’s spine. This recipe was created by our partner, Allie D’Andrea from Source to Smoke, who made the dish on our Rambler Tabletop Charcoal Grill, but you can make it on your grill or smoker.
