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Taking a Korean Twist on an American Whitetail

First time hunter turns to bulgogi for her first venison recipe

Taking a Korean Twist on an American Whitetail
Taking a Korean Twist on an American Whitetail
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Jessica Kim from NRA Publications turns her first successful deer hunt into a successful Korean-Style Venison dish ...

Korean-Style Venison

Bulgogi is a marinated, sliced beef that is grilled over fire, or a stove top frying pan. And now you can try it with venison. Check out this Korean-style recipe from Jessica Kim.

In December 2014, I experienced my first whitetail deer hunt on Maryland's Eastern Shore. It was the final day of shotgun season, and the sun was about to disappear. Just as the last bit of daylight gave way to night, a group of deer appeared and I was able to harvest my first doe. Our guide at Schrader’s Outdoors, David Crist, took the doe to Tuckahoe River Deer Processing.

After Christmas, I received a message that my deer was butchered and ready to be picked up. Tuckahoe River Deer Processing is part of the Tribbett Family Farm, which includes approximately 240,000 chickens. When my friend and I arrived, my meat was in an enormous freezer and divided into two large paper bags. We spent some time talking with the Tribbett family about their farm and their impression of this year’s deer season before collecting my prize and leaving.


While driving home, we talked about the ways we could incorporate venison into our meals. Given my Korean heritage, an obvious choice was bulgogi (bul-go-gi). Bulgogi is marinated, sliced beef that is grilled over fire or a stove top frying pan. Korean cooking also uses the bulgogi concept with pork (typically spicy) or even chicken. I, however, would be trying it with venison.


Some of the foundational Korean flavors are built from soy sauce, garlic, ginger, green onions and sesame oil. Gochujahng (go-chew-jang) is a hot pepper paste that is frequently added to create spicy dishes and soups.

I used the following ingredients for my bulgogi marinade:

  • 3 crushed garlic cloves
  • 1 teaspoon minced ginger
  • 1 chopped scallion
  • 1 small chopped onion
  • 1 sliced carrot (diagonal)
  • 1/4 cup soy sauce
  • 1/4 cup sugar
  • 1/4 cup sesame oil
  • 1/2 teaspoon black pepper
  • 1/4 cup of water
  • 1 teaspoon honey (optional)
  • 1/2 cup crushed Korean pear (optional)

The flavor should be a combination of bright, salty and sweet that makes your mouth water.

Read the rest of Jessica's recipe on the American Hunter website.




http://www.nrablog.com/post/2015/01/16/Taking-a-Korean-twist-on-an-American-whitetail.aspx

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