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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.