Korean Venison

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1:30 - Prep 0:20 / Cook 1:10

Juicy Korean Venison, partnered harmoniously with a soy-based sauce that's equal parts spicy and sweet, offers a dynamic and flavorful experience. The subtle sweetness and zesty citrus mingle with garlicky sriracha and nutty sesame to strike the perfect chord between bold intrigue and undeniable comfort.


About the cut: Venison backstrap (also known as venison loin) is a versatile, lean, and flavorful cut from the large muscles that run parallel along the sides of a deer’s spine.


This recipe was created by our partner, Allie D’Andrea from Source to Smoke, who made the dish on our Rambler Tabletop Charcoal Grill, but you can make it on your grill or smoker.  

4-6 Servings


Korean Venison
  • 1 pound venison (tender cut like sirloin butt, top round, or backstrap)
  • 3 cloves garlic, finely grated
  • 1/2 orange, juiced
  • 2 green onions, thinly sliced
  • 3 tablespoons dark brown sugar
  • 1 teaspoon sriracha
  • 1/2 cup soy sauce
  • 2 tablespoons sesame oil
  • 1 teaspoon black pepper
  • 1 tablespoon avocado oil
  • 1 tablespoon water
  • 1 red chili, finely sliced and deseeded
  • > cornstarch, optional
  • 1 teaspoon sesame seeds, toasted
  • 1 green onion, thinly sliced
  • > rice, on the side
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Step 1 Of 11
1. Slice the venison against the grain as thin as possible.
2. In a medium bowl, combine the garlic, orange juice, green onions, brown sugar, black pepper, soy sauce and sesame oil. Stir.
3. Pour half of the marinade over the venison and coat thoroughly. Place the other half of the marinade in a container and set aside.
4. Place the meat in the refrigerator and marinate for 2 hours.
5. Preheat a cast iron skillet on the grill over medium heat.
6. Add sesame seeds to the skillet and toast for 2 to 3 minutes. Set aside.
7. Coat the skillet with avocado oil. When the oil is hot, sear the venison until all sides are brown.
8. Add the red chili, spring onions, and reserved marinade to the skillet and cook for another 3 to 5 minutes.
Hot TipIf the sauce needs to be thickened, dissolve 1 teaspoon of cornstarch in 2 tablespoons of water and slowly stir the mixture into the sauce.
9. Move the pan over indirect heat.
10. Plate over rice and garnish with toasted sesame seeds and sliced green onions.
11. Serve and enjoy.
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