Venison Bulgogi

Yield: Serves 4

Ingredients

  • 1 lb venison shoulder in large slabs
  • 2 tbsp soy sauce
  • 1 tbsp sugar
  • 1 tbsp sesame salt (no. 107)
  • 4 medium green onions, chopped
  • 3 gloves garlic
  • 1 tsp fresh ginger, finely chopped
  • water or white wine

 

Preparation:

Cut the venison across the grain into slices as thinly as possible (it is more easily done if the meat is partially frozen). Marinate in the remaining ingredients for 2 hours. Drain the meat and sear on a hot barbecue grill or frying pan.

Sara Lydiatt