Taking a venison roast and creating Carne Asada is one of my more recent favorites! Marinated, grilled, served sliced into thin strips as a filling for tacos or burritos will make you feel like you are on vacation :) Great for big groups and... who doesn't love using the grill, do it!
Servings: 12
Prep time: 30 minutes
Cook time: 30 minutes
Ingredients
1 venison roast, tenderized
1/2 cup chopped fresh cilantro leaves
1/3 cup olive oil
1/4 cup reduced sodium soy sauce
Juice of 1 orange
Juice of 1 lime
4 cloves garlic, minced
1 jalapeno, seeded and diced
1 teaspoon ground cumin
1 bottle of your favorite beer
Salt and freshly ground black pepper, to taste
Instructions
-Tenderize roast with meat mallet
-Combine remaining ingredients in a bowl
-Place tenderized meat in bowl, cover and allow to marinate at least four hours, the longer the better
-Remove meat from marinade, set aside
-Heat grill to medium high heat
-Place meat on hot grill and sear 10 minutes, flip, sear other side for 10 minutes
-Internal temperature should be at least 145 degrees (I like to serve this medium rare, adjust to your preference)
-Slice very thin, against the grain and serve hot with all your favorite sides
Pairs well with re-fried beans and Spanish Rice
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