Asian Marinated Venison With Steamed Rice

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In a bowl mix soy sauce toasted sesame oil ground ginger ground black pepper honey and Espelette pepper to create the marinade
Place the venison chunks in the marinade making sure all pieces are well coated
Cover and refrigerate for 48 hours turning the meat occasionally
Cook the white rice according to package instructions
Remove the meat from the marinade
In a hot pan sear the marinated venison pieces until cooked to your desired doneness medium rare is recommended
Serve the venison over the steamed rice and drizzle with any remaining cooking juices