I’m embarrassed to say that my guy has done the majority of cooking with our venison. He has made chicken fried venison, various steaks, and every roast we have had in the past two years. It’s not that I can’t try cooking the roasts, that’s just how it has worked out. He perfected the roast recipe so I have just let him cook all of them. I have made a few dishes with the venison. Most of which I have yet to post.

One of the very first meals I made with my first deer was Asian Venison & Broccoli (which I did actually blog about). That deer is long gone but I was fortunate enough to harvest another deer last season. When I was trying to figure out what to make for dinner I figured I would try something similar. One of the only vegetables I can easily get in my grocery store is broccoli.

I also always have the other ingredients for the marinade in my pantry so figured it would be quick and easy.

The marinade I found was from bon appetite. It’s called bulgogi which is Korean. I’ve used in on chicken and am absolutely in love with the flavors (I do cut out a few of the ingredients for convenience but I like the way it turns out my way). Normally when you cook it you grill it or pan fry it without adding additional sauce to it so that it has a nice char on the outside. I wanted a sauce for the rice & broccoli though.

Korean Venison & Broccoli (serves 2)

• small amount of sesame & olive oil
• 8 oz venison steak*sliced into thin strips
• 1/2 to 3/4 head broccoli, cut into florets and blanched or lightly steamed.
• 1/2 cup white rice, cook according to package directions

*I did also brine my steaks (before slicing them) in 4 cups water and 2 tsp salt which is a very mild brine but so much salt is being added in the marinade & sauce I didn’t want the salt to be over powering. Rinse the brine off and pat dry before slicing.

Marinade

• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp brown sugar
• 1 tbsp hoisin sauce
• 1 tbsp oyster sauce
• 1-2 tsp rice vinegar
• 1 tsp crushed red pepper
• few dashes ground ginger
• 1 tsp corn starch
• few dashes salt

Sauce

• 1 tbsp each hoisin, oyster, soy sauce, and water
• 1-2 tsp rice vinegar
• dash or two ground ginger & garlic powder

Add marinade to venison (except for corn starch & salt) and allow to stand for at least 30 minutes.

Meanwhile, mix sauce ingredients together.

Heat a small amount of sesame oil or sesame & olive oil in a skillet (I find too much sesame oil is overwhelming so usually do a blend for stir-fries). Add the corn starch & salt to the venison and stir. Add the marinaded venison and cook briefly over medium to medium high heat (about 30 seconds per side). Add the broccoli and the sauce and allow to come to a boil. Cook for another 2 minutes or so. Add a smidge more corn starch if needed to thicken sauce. Serve over rice.