Use the fillet or scotch of the venison and slice finely across the grain. Combine the grapeseed oil,vinegar, honey, soy, rosemary, salt and pepper then add the venison. Mix well and place in the fridge to marinate for an hour.
Remove from the fridge and drain then divide and arrange on individual plates. Sprinkle over the chives, black pepper and truffle oil then serve.
This is the best venison recipe I have ever tried.
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|Serving Size: 1 Serving (104g)|
|Recipe Makes: 6|
|Calories from Fat: 162 (66%)|
|Amt Per Serving||% DV|
|Total Fat 18g||24 %|
|Saturated Fat 2.1g||10 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 11.3g|
|Cholesterol 15mg||5 %|
|Sodium 14.2mg||0 %|
|Potassium 8.3mg||0 %|
|Total Carbohydrate 3.1g||1 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 3g|
|Protein 18g||26 %|
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Calories per serving: 244
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