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Korean Venison w/ Bok Choi, Fried Rice

ForensicBBQ
Gifted recipe courtesy of one Zorn Hoover. Full meal experience for this one!
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Ingredients
  

Venison

  • 1 Lb Deer Venison Thin Slice
  • 1 Tsp Ginger root minced
  • 1 Scallion chopped
  • 1 Carrot sliced
  • 1/4 Cup Amino Acids or Soy Sauce
  • 1/4 Cup Sugar
  • 1/4 Cup Sesame Oil
  • 1/2 Tsp Black Pepper
  • 1/3 Cup Water ish
  • 1 Tsp Honey

Bok Choi

  • 1 Bok Choi Sliced in half length wise
  • 2 Tbsp Hoisin Sauce

Fried Rice

  • 1 Cup Uncooked long-grain white rice
  • 3 Eggs Scrambled
  • 1 Carrot Sliced
  • 3 Green Onions Sliced
  • 1/4 Cup Amino Acids ish (or Soy Sauce)
  • 1 Tbsp Hoisin Sauce

Garnish

  • Sesame Seeds
  • Green onion

Instructions
 

Venison

  • (1) Mix together your marinade (ginger, scallion, carrot, amino acids, sugar, sesame oil, black pepper, water, honey) in a small bowl. Place sliced venison and marinade in a ziploc bag and refrigerate overnight.
  • (2) Since we're starting the day before, get your white rice cooked up to, cover and refrigerate overnight for use the next day (You can also make it a few hours before the cook)
  • (5) Throw on Blackstone at medium/high heat until about 130 Internal Temp.

Fried Rice

  • (3) Crack your eggs on the Blackstone, scramble over medium heat. Add your carrots/green onion while you're at it. When cooked and fluffy, slide over to the low temp side of your blackstone.
  • (4) Add rice, spread out to a thin layer, add sesame oil/amino acid (soy) and cook. When done, combine with eggs - mix thoroughly (taste and add sesame/soy as needed)

Bok Choi

  • (6) Split in half length wise, add to Blackstone at medium/medium high heat. When starting to brown and soften, drizzle hoisin sauce - flip, drizzle and cook.

Notes

Three different elements to this full dinner.  I numbered the progression as I did it, but take each one in stride.