Elk/Venison (with a Korean flair)
A friend of mine while stationed in Korea gave me this reciepe, all I did was substitute beef with Elk/venison backstrap.

2LB. Elk/venison backstrap
3 tablespoons sugar
2 teaspoons vineagar
4 tablespoons soy sauce
4 cloves garlic, finely chopped
freshly ground pepper (about 1/8 teaspoon)
Sprinkle of cinnamon
1 small onion, sliced against the rings
3 small green onions, including 4 inches of green top, chopped
4 tablespoons prepared sesame seeds
4 teaspoons sesame oil

Cut backstrap daigonally across grain into 1/8-inch strips about 3 inches long. In a bowl, combine sugar, vinegar, soy sauce, garlic, peper and cinnamon. Add to backstraps and mix well. Let stand 30-60 minutes.
Prepare sesame seeds by roasting in a dry skillet over medium heat until browned, stirring constantly. Remove from heat, add a sprinkle of salt and crush sesame seeds to release flavor. Add onion, green onion, sesame seeds and sesame oil to backstrap mixture. MIX WELL.

There are two ways that I cook this:
Stirr-fry in 3 tablespoons hot, vegetable oil in a wok 2-3 minutes until lightly browned.

Barbeque on a fine grill over charcoal fire.
Serve with steamed rice and vegatable. Makes 6-8 servings

[ 12-30-2002, 03:34: Message edited by: Hutt ]

This sounds good.

So instead of bulkogi you make elkkogi (what is the Korean word for "elk"?)... It is good. I also do this with squirrel, rabbit, turkey, chicken (and the wild equivalents such as... turkey, quail, grouse), venison, etc... Wonderful stuff and I also have kimchi with it. However, I am NOT a fan of the sesame seeds. The sesame oil is more than enough.

You can do something very similar with ribs, baking them at 350 degrees and basting with the marinade recipe. Also, if you mix the marinade with ground meat, you may need a binder such as egg white. This will allow you to make a patty which is easy to break off with your chop sticks.

These foods are really good because only a pot and a frying pan or grill are needed. Easy clean up!

Anyongheekasaeyo!