Korean Bulgogi Venison Marinade
Korean Bulgogi Venison Marinade – a delicious backstrap venison marinade with a Korean flavour you’re going to love.
I remember hunting season in Pennsylvania when I was a teenager. My dad owned a cabin with a bunch of his friends. When hunting season came around my mom and the other wives would cook and bake for days in preparation for the first day of hunting and their husbands weekend stay at the cabin.
The funny thing about those weekend trips was, there wasn’t a whole lot of deer making it’s way back home. It turns out those weekends were more a guys weekend away than a hunting trip. So you may be thinking why venison? There are lots of reasons to eat it, here are just a couple of good for you reasons:
- Venison is lower in fat than beef.
- Venison has less cholesterol than turkey or chicken and is very low in saturated fats.
- Venison lowers your LDL ,bad cholesterol and increases your HDL, good cholesterol.
- Venison keeps energy levels high
- Venison is rich in iron and helps prevent anemia
Venison backstrap is the equivalent of a beef tenderloin and if prepared and cooked correctly and just as delicious. To prepare venison for cooking this recipe, soak it in milk for 24 hours before cooking it. The milk takes the gamey taste out of venison.
After the 24 hour milk soak is up, make the marinade and place the backstrap in the marinade for 8 hours. You can cut the backstrap into slices or small chunks, whichever you prefer. Place the venison on the grill or use a grill pan as we did and cook to your liking. The tenderness of the backstrap along with the delicious flavor of the marinade is out of this world! Korean Bulgogi Venison Marinade – Enjoy!
Korean Bulgogi Venison Marinade
Ingredients
- 1 Tablespoon garlic powder
- 2 Tablespoons sesame oil
- 4 Tablespoons brown sugar
- 1 Tablespoon molasses
- 1/4 cup apple cider vinegar
- 1/2 cup soy sauce
- 3 green onions,chopped
- 2 Tablespoons grated fresh ginger
- 1 Tablespoon cornstarch
- 1 Tablespoon water
Instructions
- Place backstrap in a container big enough to cover it in milk. Let the venison soak in the milk overnight. Place all the marinade ingredients into a large bowl, whisk until well incorporated. Remove the venison from the milk , place in a large bowl, pour the marinade over the venison, let marinade at least 8 hours. After 8 hours of marinating, remove the venison from the marinade, reserving marinade. Cut into slices or small pieces. Grill 6 to 8 minutes on each side.Place reserved marinade in a medium saucepan. Cook until it comes to a boil, reduce heat to a simmer. Combine 1 Tablespoon cornstarch and one Tablespoon water in a small bowl, stir the mixture into the marinade. Cook until thickened slightly. Serve with white rice and top with sauce.
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What great memories you have. I really took notice of this post because I have so little experience with venison. Nobody in my immediate circle hunts, so I have never had wild venison. The only venison I have ever eaten has been the commercial kind. I’m a little afraid to try hunted venison because I don’t know how I would react to the gaminess. I might actually love it since I love “gamey” meats like duck and lamb. I might not like it. You suggestion for soaking it in milk sounded like a great solution. The marinade sounds perfect as well. Thanks for sharing this. I will definitely have some ideas if I ever get my hands on some wild meat!
Great Rachael, and trust me venison in this marinade is wonderful, you’ll love it!
Made this for dinner tonight and the kids really liked it. I thought it was a little strong on the ginger though, so I would cut the ginger in half. I think next time I will also try it with fresh garlic,