Korean BBQ Venison
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Marinating time
3 hrs
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Total Time
30 mins
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Servings
4 people
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Calories
764 kcal
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Course
Main Course
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Cuisine
Korean
Korean BBQ Venison
Description
The recipe uses a combination of fruit-based ingredients like Asian pear and kiwi along with soy sauce, garlic, ginger, brown sugar, and sesame oil to create a marinade that tenderizes and flavors venison cuts such as flank, skirt, flatiron, or backstrap. The marinade is pureed for smoothness and allows deep penetration into the meat, especially if the venison is punctured with a jaccard or knife.
After marinating for at least one hour, the meat is grilled on a very hot grill to sear and lock in juices, aiming for rare to medium doneness. The marinade is boiled before use as a sauce for safety. The high heat caramelizes the sugars, resulting in a flavorful crust contrasting with the gamey, tender meat.
This preparation highlights the natural flavor of venison enhanced by Korean-style sweet and savory notes, suitable for grilling enthusiasts familiar with checking doneness by touch.
Ingredients
- 2 pounds venison flank or skirt, flatiron or backstrap
- 1 cup brown sugar
- 1/4 cup water
- 1 cup soy sauce
- 1 onion small, chopped
- 1 Asian pear or regular pear, peeled and chopped
- 1 kiwi fruit or a few slices of pineapple, peeled and chopped
- 8 cloves garlic chopped
- A ginger 1-inch piece, peeled and chopped
- 1/4 cup sesame oil
Instructions
- If you are using any cut of meat other than flank or skirt and you have a jaccard, stab the meat many times with it to make punctures the marinade can penetrate; you can use a narrow-bladed knife point, too.
- Mix all the remaining ingredients together in a blender and puree. You will have more Korean BBQ sauce than you need, but it keeps for weeks in the fridge and freezes well.
- Add about 1/2 cup of the BBQ sauce to a heavy Ziploc bag and put the meat in it. Massage everything together so the marinade gets into every crevice. Refrigerate at least 1 hour, and up to 24 hours.
- Get your grill very hot, at least 500F. Remove the meat from the marinade and wipe it mostly dry with paper towels. Pour the marinade into a small pot and boil it for a few minutes, so you can use it on the meat later. (This is a food safety thing.)
- Sear the venison hard on a very hot grill for 4 minutes, then turn. Flank steak will need another 2 to 4 minutes, backstrap a bit longer. Remove the meat, let it rest 5 minutes, then slice and serve with some of the boiled down marinade, cole slaw, kimchi, and maybe some rice.
Notes
- Use a jaccard or puncture the meat with a knife to help the marinade penetrate, especially for cuts other than flank or skirt.
- The marinade yields more sauce than needed; keep leftovers refrigerated or freeze for future use.
- Boil the marinade before using it as a basting sauce for food safety.
- For best results, grill the venison to rare or medium doneness, using the finger test to check.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 764 kcal
% Daily Value*
| Calories | 764kcal | 38% |
| Carbohydrates | 72g | 24% |
| Protein | 76g | 152% |
| Fat | 19g | 29% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 179mg | 60% |
| Sodium | 3389mg | 141% |
| Potassium | 1286mg | 27% |
| Fiber | 3g | 12% |
| Sugar | 62g | 124% |
| Vitamin A | 20IU | 0% |
| Vitamin C | 27mg | 30% |
| Calcium | 100mg | 10% |
| Iron | 11mg | 61% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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