Venison Bulgogi

Yield: Serves 4


  • 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



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