Brad Fenson
If you’re looking for a marinade that makes venison tender and is bursting with the flavor of Korean barbecue, this will be your new favorite. It works extremely well on all wild game, so if you’re looking for something to spice up your venison, duck, or other harvested game, you’re going to love this one. You can make extra marinade and leave it in the fridge or use it as a dipping sauce.
This one is for Mossy Oak’s Tim Anderson, so he always knows where to find the recipe.
Ingredients
- 2 lbs venison steak sliced into strips approximately 1-inch thick
- ¼ cup sesame oil
- ¼ cup canola oil
- 1 Tbsp chili garlic sauce
- ½ cup white sugar
- ½ cup soy sauce
- 4 cloves garlic, crushed
- ¼ tsp crushed red peppers (optional)
- 2 green onions, chopped
- ½ tsp sesame seeds
Directions
1. Mix ingredients in a large zipper bag or sealable plastic container, place sliced venison in the marinade and place in the refrigerator for 8 to 12 hours, or overnight.
2. Heat your barbeque to high.
3. Pour the venison into a colander to drain extra marinade, then place on the hot grill to sear the fingers hot and fast for 2 to 4 minutes each side.
4. Garnish with sliced green onions and sesame seeds, Serve immediately.
*This recipe makes great hors d’oeuvres. The venison can be cubed and threaded on skewers to grill. It also makes a great meal served rice and Asian coleslaw.
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