Spicy Venison & Asparagus Negimaki Rolls

By: Jeff Moran

This wild game version of Japanese negimaki rolls are an easy fan favorite, and a great way to add some different flavors to the dinner plate.

Makes: 4 servings

Active Time: 40-45 min


  • 1.5 LB chunk elk shoulder meat
  • 4 tbsp Hoisin sauce 
  • 3 tbsp water
  • 1 tbsp honey
  • 1 tbsp rice vinegar 
  • 1 tsp sesame oil
  • 1 1/2 tsp red pepper flakes
  • 1 bunch asparagus 
  • 1 bunch scallions 
  • 1 tbsp olive or coconut oil
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 tsp sesame seeds

1. Pictured is a 1.5 lb chunk of elk hind quarter, similar to a roast curt. If you don't butcher your own meat or have roasts left, skirt steaks work well from the store
2. Cut the steak flat lengthwise and use a mallet to pound the steaks flat to around 1/4th inch or slightly smaller
3. Mix hoisin, water, tomato or honey, vinegar, sesame oil, pepper flakes and sesame seeds into a bowl. Set aside 
4. Break off blunt ends of asparagus and slice scallions length wise
5. Add asparagus, scallions, olive oil, salt and pepper together in a large bowl.
6. Preheat grill to 300-325 degrees
7. On a side dish, brush sauce mixture onto both sides of the steaks. Divide the asparagus and scallions into equal bundles.Roll steaks over the bundles and thread a skewer through the roll to hold everything together 

8. place steak rolls on grill seam-side down and cook for 4-5 minutes each side. Turn off half the grill and move steaks to unheated side and cook for additional 5 minutes.
9. Remove from grill and brush each bundle with some of the extra sauce mixture. Serve with the remaining sauce for dipping if desired. 

Side note: Asparagus will be a little crunchy. If you prefer more cooked asparagus, steam asparagus for a few minutes before tossing with oil and being rolled in the steaks.  
Be sure to stay tuned for more great recipes by Jeff, and follow him on Instagram @relentlesshntr_208