Venison bulgogi kebabs are one of our favorite meals for outdoor entertaining. The Korean-inspired marinade gives the tender Silver Fern Farms Venison Medallions a deep, savory-sweetness — and plays well with the umami mushrooms, punchy green onion, and grassy bell pepper. It’s also a guaranteed crowd-pleaser. We always have so much fun gathering our friends to help assemble and grill the kebabs, and then enjoy them at golden hour with chewy white rice, kimchi, and the bright, gochugaru-forward cucumber salad.
Ingredients
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¼ cup soy sauce
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2 Tbsp peeled and grated Asian pear
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1 Tbsp packed brown sugar
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1 Tbsp mirin
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1 Tbsp sesame oil
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5 garlic cloves, minced
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1 tsp sesame seeds
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½ tsp freshly grated black pepper
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20 oz Silver Fern Farms Venison Medallions, quartered
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1 medium yellow onion, cut into 2 ½-inch pieces
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1 medium green bell pepper, seeded, cut into 2 ½-inch pieces
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8 oz baby bella mushrooms, stemmed and halved
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½ bunch green onions, trimmed and cut into 2 ½-inch pieces
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Vegetable oil, for brushing
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Fresh cilantro, for garnish
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Kimchi, for serving
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Cooked rice, for serving
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1 English cucumber, sliced into ¼-inch thick rounds
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2 garlic cloves, minced
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1 green onion, minced
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1 Tbsp sesame oil
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1 Tbsp rice vinegar
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1 tsp soy sauce
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1 tsp sesame seeds
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1 tsp gochugaru
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Kosher salt, to taste
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8 8-inch metal skewers
Venison and marinade:
Kebabs:
Cucumber salad:
Tools:
Method
Step 1
To make the marinade: In a medium bowl, combine and stir together the marinade ingredients.
Step 2
Add the quartered medallions, and gently stir to submerge the venison in the marinade. Cover with plastic wrap, and marinate in the refrigerator for at least 1 hour and up to overnight.
Step 3
To make the cucumber salad: In a medium bowl, combine the cucumber, garlic, green onion, sesame oil, rice vinegar, soy sauce, sesame seeds, and Korean red pepper flakes. Toss lightly to combine and season with salt. Cover, and store in the refrigerator until ready to use.
Step 4
To assemble the kebabs: Skewer a piece of venison, onion, green pepper, mushroom, and green onion, and repeat this pattern 3 times or until the skewer is full. Repeat with the remaining kebabs and place them on a plate. Reserve the remaining marinade for grilling.
Step 5
To grill the kebabs: Heat a grill to high heat and lightly brush the grates with vegetable oil. Place the skewers on the grill. Cook for 2 to 3 minutes or until the veggies and venison are lightly charred. Flip the skewers and brush them with the reserved marinade. Continue cooking until the internal temperature reaches 135º F for 2 to 3 minutes. Use tongs to transfer the kebabs to a serving platter and tent with aluminum foil for 5 minutes.
Step 6
To serve: garnish the kebabs with cilantro, and serve hot with rice, kimchi, and the cucumber salad.
Recommended Product
Top Sale Product
Venison Medallions
Restaurant-quality cuts of New Zealand.
Description
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.
$18.99
/ 10.0 oz
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Venison Medallions Recipes
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