Korean Venison
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Ingredients
3 lb Venison meat – (any cut);
-sliced as thinly
as possible
1 c Soy sauce
1/2 c Sesame oil
1/4 c Hot water
4 ts Sugar
1/4 c Sake or vermouth
1 ts Hot oil
1 ts Red pepper flakes
1/3 ts Freshly-ground white pepper
4 Scallion stalks; chopped
-thin
10 Garlic cloves; crushed or
-chopped
=== DIPPING SAUCE ===
1/2 c Soy sauce
1/4 c Sesame oil
2 tb Sugar
1/8 c Sake or Vermouth
1/8 c Hot water
1 ts Red pepper flakes
2 Scallion stalks; chopped
-thin
2 Garlic cloves; chopped thin
Instructions
Marinate venison in warmest part of refrigerator 2 to 3 days. Broil or grill. Mix all dipping sauce together. Serve venison with two six-packs beer and dipping sauce, or use sour cream
for dipping. If it is too much sesame for your taste, halve the amount of sesame oil,
and use cooking oil in its place.
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