This Korean BBQ style venison backstrap is our absolute favorite way to enjoy venison. You can also use the marinade on steaks or thinly sliced beef for a more traditional take.
If you are looking for a great way to give your venison or been an out of this world flavor, you are in the right place. This is by far our family’s favorite marinade for either.
Just let it soak up the goodness and grill it to perfection. We enjoy it cooked medium rare, it is super tender and really flavorful. Everyone who has it falls in love!
This recipe is amazing! We originally got the marinade recipe from my Great-Aunt Nancy.
If I remember correctly it was when I was in the eighth grade. So it was (ahem) a few years ago.
We went to visit them in Virginia and she marinated thin strips of steak in this and cooked them on the grill. It was delicious and unlike anything we had tasted before, being small town Midwesterners after all.
So of course we asked for the recipe. It was my job to jot it down. I still have the recipe written in my grade school handwriting!
Early on, MiMi and Pops would make it much like Nancy did. It was a hit every time. Then pops marinated a venison backstrap in it. Oh my! It has been a family favorite ever since!
Rather than slicing the backstrap thin like a more traditional bul kogi, pops cuts his deer loins into larger medallion type cuts and soaks them in the marinade. That way he can grill them to a medium-rare type doneness.
That is the best way to have deer loin in our book! Everyone in the family loves it, and if he makes it for extended family it is gone in a snap. I have never seen somebody try it and not like it.
Of course this marinade is still very tasty on beef, so if you don’t have venison don’t feel like you can’t enjoy it. This recipe is still a good one for anyone’s arsenal.
For another great venison dinner, check out my recipe for backstrap and broccoli. I included instructions for making it either in the slow cooker or instant pot.
While you have the grill fired up, you might as well make some of Pops’ stuffed jalapenos as well. Then your whole meal can be inspired by him!
- 1/2 cup soy sauce
- 3 Tablespoons sugar
- 1 Tablespoons brown sugar
- 1/4 cup vegetable oil
- 1 Tablespoon sesame oil
- 1 slice ginger, minced
- 1 large clove garlic, minced
- 1 Tablespoon toasted sesame seeds (we usually omit these)
- 1/4 teaspoon pepper
- 3 pounds venison backstrap, sirloin tip or round roast
- Cut backstrap into medallions about an inch thick. Place in a large plastic zipper bag.
- Combine the marinade ingredients together and pour over meat. Seal the bag and refrigerate for several hours.
- Grill to your liking. We find medium rare gives a super tender result.
Amount Per Serving: Calories: 569Total Fat: 22gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 209mgSodium: 1312mgCarbohydrates: 10gFiber: 0gSugar: 8gProtein: 79g
All nutritional information is estimated and will depend on the exact ingredients you use.