Kalbi Venison
Savor the bold, mouthwatering flavors of Kalbi Venison, a fusion-inspired dish that brings the best of Korean barbecue to lean, tender venison steaks. Marinated in a rich blend of soy sauce, brown sugar, sesame oil, garlic, ginger, and a hint of sweet pear, this recipe ensures every bite is bursting with umami. After soaking in the marinade for maximum flavor, the steaks are grilled to perfection, delivering a smoky char while staying delectably juicy. Ideal for a quick yet impressive meal, Kalbi Venison is ready in under 30 minutes of cooking time and pairs beautifully with steamed rice, grilled vegetables, or your favorite sides. Perfect for adventurous foodies and fans of Korean flavors, this recipe combines bold seasoning with the natural richness of venison for a truly unforgettable dining experience.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces (6-8 oz each) Venison steaks
- 0.5 cup Soy sauce
- 0.25 cup Brown sugar
- 2 tablespoons Sesame oil
- 2 tablespoons Rice vinegar
- 4 cloves (minced) Garlic
- 1 tablespoon (grated) Fresh ginger
- 0.25 cup Pear juice or puree
- 3 stalks (thinly sliced) Scallions
- 1 tablespoon Sesame seeds
- 0.5 teaspoon Black pepper
Instructions
In a medium bowl, combine soy sauce, brown sugar, sesame oil, rice vinegar, minced garlic, grated ginger, pear juice or puree, black pepper, and half of the sliced scallions. Stir until the sugar dissolves and the marinade is well mixed.
Place the venison steaks in a resealable plastic bag or shallow dish. Pour the marinade over the steaks, ensuring they are fully coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate the meat.
Preheat your grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
Remove the venison steaks from the marinade, allowing excess marinade to drip off. Reserve the marinade for basting.
Grill the venison steaks for 3-4 minutes per side, depending on thickness, until they reach your desired doneness. Venison is best served medium-rare to medium to avoid becoming tough. Use a meat thermometer and aim for an internal temperature of 130°F (54°C) for medium-rare or 140°F (60°C) for medium.
While grilling, occasionally baste the steaks with the reserved marinade using a brush for extra flavor. Do not use marinade during the last 1-2 minutes of cooking for food safety.
Remove the steaks from the grill and let them rest for 5 minutes to retain their juices.
Garnish with the remaining scallions and sesame seeds before serving. Serve hot with rice, vegetables, or your favorite sides.
Nutrition Facts
Calories |
1847 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.6 g | 74% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 13.9 g | ||
| Cholesterol | 760 mg | 253% | |
| Sodium | 5090 mg | 221% | |
| Total Carbohydrate | 61.3 g | 22% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 43.0 g | ||
| Protein | 255.2 g | 510% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 178 mg | 14% | |
| Iron | 27.8 mg | 154% | |
| Potassium | 3357 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
