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.
Servings: 6 Servings
Ingredients
- 3 pounds venison backstrap sirloin tip or round roast
- 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
Instructions
- Cut 3 pounds venison backstrap into medallions about an inch to an inch and half thick. Place in a large plastic zipper bag.
- Combine 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, and ¼ teaspoon black pepper 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: 1serving | Calories: 320kcal | Carbohydrates: 3g | Protein: 53g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 193mg | Sodium: 548mg | Potassium: 744mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 0.5IU | Vitamin C: 0.003mg | Calcium: 14mg | Iron: 8mg
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