Marinate the venison chunks in Korean BBQ bulgogi sauce, skewer and grill for a scrumptious recipe you may seemingly make greater than as soon as. (Jenny Nguyen-Wheatley photograph)



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I attempt to hold a jar of Korean BBQ bulgogi sauce available. It’s a straightforward manner so as to add taste to meat and have dinner prepared on the desk in a jiffy. Candy and savory, bulgogi sauce is very flavorful, and with the particular ingredient of Asian pear juice, it does a extremely good job at tenderizing robust cuts of meat. After 24 hours of marinating and a fast sear on the grill for caramelization, the venison grew to become so tender that I used to be in a position to simply take bites off the skewer with simply my tooth.

I just like the CJ Model of bulgogi marinade as a result of it’s not as salty, however you should use no matter model you will discover. The saltier the sauce, the much less time you’ll have to marinate the meat. Bulgogi marinade additionally tastes nice with Canada goose.

Grilled Korean Bulgogi Venison Kebabs
I choose the CJ model of bulgogi marinade as a result of it would not have as a lot sodium as different manufacturers. (Jenny Nguyen-Wheatley photograph)

Serves: 2
Prep time: 24 hours
Prepare dinner time: 10-Quarter-hour

Elements:

  • 1 ½ kilos of venison roast
  • 1 jar of Korean BBQ bulgogi marinade
  • 1 crimson onion, reduce into giant items
  • 10 shishito peppers, elective
  • 1 tablespoon of olive oil
  • Salt to style
  • Cooked lengthy grain white rice

Instructions:

  1. Take away as a lot silver pores and skin as potential from venison roast and slice into 1½-inch chunks. Place meat right into a nonreactive bowl and pour sufficient Korean BBQ bulgogi marinade over the meat to coat all of the items. Cowl and refrigerate for twenty-four hours ideally, however at the very least 8 hours.

    Clearly the longer you may marinate the meat, the extra flavorful and tender the meat will grow to be. However in the event you don’t have time, you may marinate for as little as an hour.

    Grilled Korean Bulgogi Venison Kebabs
    Permit the venison chunks to marinate within the Korean BBQ bulgogi marinade for a full day for optimum taste. (Jenny Nguyen-Wheatley photograph)

  2. Previous to cooking, soak bamboo skewers in water for about half-hour. Take away meat from the marinade and push them onto skewers with alternating items of crimson onion. Put together grill for medium-high warmth cooking.

    Grilled Korean Bulgogi Venison Kebabs
    To forestall the bamboo skewers from burning, soak them in water for half-hour earlier than cooking. (Jenny Nguyen-Wheatley photograph)

  3. Brush the kebabs and frivolously toss shishito peppers with oil, after which grill. The peppers ought to be blistered and barely browned – they’ll cook dinner rather a lot quicker than the kebabs, so take away them off the grill when prepared, toss with salt and put aside. Flip kebabs to evenly brown throughout and cook dinner till desired temperature is reached.
  4. Serve venison kebabs with white rice and shishito peppers on the aspect.

    Grilled Korean Bulgogi Venison Kebabs
    The bulgogi venison skewers with crimson onion pair properly with grilled shishito peppers. (Jenny Nguyen-Wheatley photograph)



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