Any given season, you could find him tapping into nature’s bounty – foraging wild crops and mushrooms, choosing up produce from native farmers or reveling in his favourite out of doors exercise – looking.

The whole lot from grouse up within the vary to moose within the Yukon River Valley of Alaska, Rakun hunts, cooks and eats what’s in season. Whereas Rakun likes to let the flavour of his meat communicate for itself by merely seasoning it with salt and pepper and making certain he doesn’t overcook it, his favourite recipe to wow even the pickiest of crowds is Bulgogi.

The most effective half is that this variation of a Korean BBQ is ideal for utilizing up these harder cuts of meat just like the leg, rump roast or skirt steak.

Mike’s Wild Sport Bulgogi

Bulgogi is meat, whether wild game or beef, cooked in traditional Asian style. (Contributed photo)

Bulgogi is meat, whether or not wild recreation or beef, cooked in conventional Asian type. (Contributed photograph)

1 lb frozen recreation meat – venison, elk, wild boar, moose, and so on.

Take away the meat from the freezer to partially thaw (20-30 minutes). Retaining meat partially frozen helps will let you lower the meat into thinner slices

Marinade elements

1/4 cup soy sauce

1/4 cup brown sugar

1 to 2 tbsp pink chili paste (chili garlic sauce, Sriracha or gochujang)

1 tbsp plain or toasted sesame oil

3 cloves of garlic

1 tbsp recent peeled ginger or substitute 1/2 tsp powdered ginger

1/2 tsp black pepper

Elective 1/2 cup grated or minced Asian Pear (any pear will be substituted, the pear helps tenderize the meat)

Different elements

1 to 2 tbsp vegetable oil

1 bunch inexperienced onions

2 tsp sesame seeds

Mix marinade elements in a meals processor till easy or finely mince the garlic, ginger and pear and whisk along with the remainder of the elements in a glass bowl, baking dish or gallon ziplock bag.

Now that your marinade is prepared, slice the partially thawed meat towards the grain as skinny as attainable and put into the marinade. Be certain your meat is evenly coated, then cowl and refrigerate for 2-plus hours or in a single day.

On excessive warmth, add some oil to your frying pan, forged iron pan or our favourite, a pancake griddle. Working in small batches, sear the marinated meat on either side not more than 3 minutes per slice. Take away and canopy to maintain heat. Including extra oil as essential, proceed till all of your meat is cooked.

Garnish your Bulgogi with sliced inexperienced onions and a sprinkling of sesame seeds over prime. Maintain it easy by serving it on heat rice or get inventive and use it in lettuce wraps, add to stir fried veggies, or have Korean type tacos!

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