Hey, fellow wild game foodies! I cooked up a delicious Asian-style sauce to top some venison steaks for last night’s four course dinner party. It was an excellent fatty foil to the delicious but very lean blacktail buck from the Gulf Islands last season. The meal ended with a round of applause, so I can confidently recommend that you make this gingery, garlic-y sauce immediately.
Scallion Ginger Sauce (adapted from Bon Appetit)
2 c. high smoke point vegetable oil (like grapeseed)
4 bunches scallion thinly sliced
8” peeled ginger minced
4 tbsp soy sauce, or to taste
4 tbsp rice wine vinegar, or to taste
2 pinches of salt
Heat oil over medium-high heat untilalmost smoking
Put scallions and ginger into a heat-proof bowl and pour oil on top (be careful!)
Stir vigorously and add soy sauce, vinegar, and salt to taste
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