Asian BBQ Venison
My version of Bulgogi or Korean BBQ, This spicy marinated venison is a great dinner or entree. Spicy and Tasty
- Serves 4
- Prep Time 20 Min
- Cooking Time 10 Min
- Alternative Meat - Beef
Ingredients
- 1 Venison Backstrap Thinly Sliced
Marinade
- 3 Tbsp Soy Sauce
- T Tbsp Garlic chopped
- 1 Tbsp Chopped Ginger
- ½ Cup Pear Juice
- 1 Tbsp Toasted Sesame Seeds
- 1 Tbsp sesame Oil
- 2 Tbsp Palm Sugar
- 3 Green Shallots
- 2 Tbsp Rice Wine Vinegar
- 1 Tbsp Chinese cooking wine
- 1 Tbsp Honey
- 6 Tbsp Gochujang
- 1 Tsp White Pepper
- 1 Kiwi Fruit
- 1 Red Onion
Instructions
Freeze the backstrap until just frozen but still cuttable. Thinly slice the backstrap as thin as possible.
Mix Marinade ingredients in a large bowl reserving 1/3 to make the sauce, Marinate the venison for at least 4 hours but overnight is best.
Reduce the reserved marinade in a saucepan until thickened
Cook over coals for best results of fry on a very hot BBQ or Pan, Thread onto skewers optional, Baste with thickened sauce while cooking
Serve with Rice and greens and Pour thickened sauce over and sprinkle with roasted sesame seeds
