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ForensicBBQ

Korean Venison w/ Bok Choi, Fried Rice

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

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

Method
 

Venison
  1. (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. (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)
  3. (5) Throw on Blackstone at medium/high heat until about 130 Internal Temp.
Fried Rice
  1. (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.
  2. (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
  1. (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.