Grilled Gochujang Venison

Grilled Gochujang Venison

This time of year, when the plants are at their greenest, the sun is at its brightest, and the air just feels good, we wish we never had to go inside — not even to cook. Thankfully, there’s always the grill.

Marinades are a griller’s best friend, and this one works well with both Silver Fern Farms Venison Medallions and Pasture-Raised Venison Steak. It’s got Korean gochujang sauce, which gives the venison some umami funk and heat — plus lots of warm, nutty, subtly sweet aromatics. We also use Asian pear in the marinade, which is a fantastic tenderizer and makes the already tender venison even more melt-in-your-mouth juicy.

A tip from the Silver Fern Farms kitchen: Many of the ingredients from the gochujang venison marinade are used in the dipping sauce, so make them at the same time for extra-easy prep.

Preparation time: 15M
Cooking time: 10M
Serves: 2
Difficulty:

Ingredients

 Marinade:


  • 2 Tbsp gochujang sauce
  • 1 ½ tsp packed brown sugar
  • 1 ½ tsp mirin
  • 1 green onion, trimmed and minced
  • 2 garlic cloves, minced
  • ½ Tbsp peeled and grated Asian pear
  • 1 tsp peeled and grated ginger
  • 1 tsp rice wine vinegar
  • 1 tsp sesame oil
  • ¼ tsp freshly ground black pepper


Dipping sauce:


  • 2 Tbsp gochujang sauce
  • 2 tsp mirin
  • 2 tsp rice wine vinegar
  • 1 green onion, stemmed and minced
  • ½ tsp grated ginger
  • 1 tsp packed brown sugar
  • 1 tsp sesame oil
  • ½ tsp soy sauce
  • ½ tsp freshly ground black pepper
  • ½ tsp sesame seeds


Venison:


  • 7.75 oz Silver Fern Farms Pasture-Raised Venison Steak or 10 oz Silver Fern Farms Venison Medallions
  • Grapeseed oil, for brushing
  • Sesame seeds, for garnish
  • Thinly sliced green onion, for garnish
  • Sliced Asian pear, for serving



Method

Step 1

To make the marinade: In a medium bowl, combine all of the marinade ingredients.

Step 2

Add the venison steaks or medallions to the marinade and turn to coat. Cover with plastic wrap and marinate in the refrigerator for 1 to 4 hours.

Step 3

To make the dipping sauce: In a small bowl, combine all of the dipping sauce ingredients. Cover and set aside at room temperature until ready to use. The sauce can be stored in an airtight container in the refrigerator for up to 1 week.

Step 4

To grill the venison: Heat a grill to high heat. Lightly brush the grill grates with oil. Remove the venison from the marinade and place it on the grill. Reserve the marinade for brushing. Sear the meat until a brown crust develops on one side, 2 to 3 minutes. Flip the venison, brush the seared sides with marinade, and cook until the internal temperature reaches 135º F on an instant-read thermometer, 2 to 3 minutes. Transfer the venison to a serving platter, tent with aluminum foil, and let rest for 5 minutes. Slice against the grain in ½” pieces.

Step 5

To serve: Garnish the steak with sesame seeds, sliced green onion, and sliced Asian pear. Serve hot with the dipping sauce.

Recommended cut
Venison Medallions
These extra lean medallions showcase the delicate, herbaceous flavor and tender, velvety texture of our Pasture-Raised Venison. And thanks to their uniquely subtle taste, these medallions will make a wonderful, delicious vehicle for all of your favorite sauces, herbs, and spices. Pasture-Raised Venison. No Added Hormones EVER. Ships frozen. Note...
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