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Bul Kogi Backstrap
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.
Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Additional Time
2
hours
hrs
Total Time
2
hours
hrs
20
minutes
mins
Servings:
6
Servings
Author:
Carlee
Ingredients
½
cup
soy sauce
3
Tablespoons
sugar
1
Tablespoons
light brown sugar
¼
cup
vegetable oil
1
Tablespoon
sesame oil
¼
teaspoon
ground ginger
½
teaspoon
garlic powder
1
Tablespoon
toasted sesame seeds
optional
¼
teaspoon
black pepper
3
pounds
venison backstrap
sirloin tip or round roast
Instructions
Cut backstrap into medallions about an inch to an inch and half 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.
Nutrition
Serving:
1
serving
|
Calories:
569
kcal
|
Carbohydrates:
10
g
|
Protein:
79
g
|
Fat:
22
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
14
g
|
Cholesterol:
209
mg
|
Sodium:
1312
mg
|
Sugar:
8
g
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