Korean Venison

Recipe Ingredients

3 lbs	1362g / 48oz	Venison meat - (any cut) - sliced as thinly
		As possible
1 cup	237ml	Soy sauce
1/2 cup	118ml	Sesame oil
1/4 cup	59ml	Hot water
4 teaspoons	20ml	Sugar
1/4 cup	59ml	Sake or vermouth
1 teaspoon	5ml	Hot oil
1 teaspoon	5ml	Red pepper flakes
1/3 teaspoon	1.7ml	Freshly-ground white pepper
4		Scallion stalks - chopped thin
10		Garlic cloves - crushed or chopped
		Dipping Sauce
1/2 cup	118ml	Soy sauce
1/4 cup	59ml	Sesame oil
2 tablespoons	30ml	Sugar
1/8 cup	29ml	Sake or Vermouth
1/8 cup	29ml	Hot water
1 teaspoon	5ml	Red pepper flakes
2		Scallion stalks - chopped thin
2		Garlic cloves - chopped thin

Recipe Instructions

Marinate venison in warmest part of refrigerator 2 to 3 days. Broil or grill. Mix all dipping sauce together.

Serve venison with two six-packs beer and dipping sauce, or use sour cream for dipping.

If it is too much sesame for your taste, halve the amount of sesame oil, and use cooking oil in its place.

This recipe yields ?? servings.

Source:
Publication and Author Unknown - Downloaded from - http://www.neosoft.com/recipes/ftp

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