Yes, you can make this Korean delight with venison; it just needs a little pounding.
You really don’t have to have a hibachi grill at your table to enjoy Korean barbecue. All you need is a grill, any grill, and maybe one of those skillet pan things where you can cook vegetables or the like on your grill. But if you don’t have one of those things (I don’t), you can still make the Korean favorite, bulgogi.
Here, we used round steak, but tenderloin would also work, and be more tender. Bulgogi is know for two things: the wonderful marinade/seasonings, and the tender little bites of meat. This means tenderizing your meat is key here (even if you do use tenderloin, unless it’s super duper tender). I do this in two ways. First, you have to beat it with either a meat mallet, the back of a knife, or anything really. I find the easiest way to make quick work of tenderizing with very little mess is to keep your steak in its plastic (or put it in a ziplock) and use a hammer. I also include kiwi in the marinade, as kiwi is a natural tenderizer with a neutral flavor, but one that won’t turn your meat to mush if left marinading for too long.
Typically, bulgogi is cut into small strips, then marinated, then grilled. You can do this on your Weber but you need one of those skillet things with holes in it or else your meat will fall through. If you don’t have and don’t want one of those things, simply marinate and cook the whole steak, and slice after. Make sure to reserve some of the marinade (before you put the meat in it) so you can toss a little of it with the sliced pieces after it’s cooked.
- 1 1/2lb venison round steak or tenderloin (tenderized)
- 1/2 asian pear (seeded, peeled and roughly chopped)
- 1 kiwi (peeled and roughly chopped)
- 1/2 yellow onion (roughly chopped)
- 5 cloves garlic
- 1 small nob fresh ginger (about 1/2 inch, skinned)
- 3 tablespoons soy sauce
- 1 green onion (sliced)
- 2 tablespoons brown sugar or honey
- black pepper (to taste)
- 1 tablespoon sesame oil
- several thin slices of carrot
|Place the tenderized meat in a bowl of cold water to draw out some of the blood as you prepare the marinade (or about 15-30 minutes). Add the pear, kiwi, onion, garlic and ginger to a blender or food processor and create a puree. If you do not have a good blender, mince the garlic and ginger and grate the pear and onion on a cheese grater. Mix the purée with the rest of the marinade ingredients. If you are cooking the meat on the stove, in the oven, or in one of those grill-wok type things, slice the meat. If you are just using a grill, keep the meat whole and slice after cooking.|
|Marinate the meat in the fridge for 6-8 hours or overnight. Then either grill or sauté the meat until its done, about 5-7 minutes depending on the thickness. Serve with red chili paste and lettuce leaves to wrap it in.|
Non game substitution: Beef tenderloin; if you want to use something tougher, just tenderize it.
Vegetarian substitution: You can use the marinade with any combination of mushrooms, like fresh shitakes if you can find them or white button and sliced portabello.