Korean BBQ Venison Steak

(Serves 4)
2 lbs venison cross rib (shoulder) roast, sinew removed and cut into 4 equal portions and then each portion cut into 3 equal pieces.
1/3 cup soy sauce
3 tbsp sesame oil
3 garlic cloves, minced
3 tbsp sesame seeds
1/3 tsp black pepper
2 tsp fresh ginger, minced or 1/2 tsp ground ginger
2/3 cup green onions, diced fine
1/3 cup brown sugar
12 bamboo skewers, soaked for 30 minutes in water

On a firm surface or cutting board, pound venison pieces with the flat side of a mallet into 1/3 inch thick strips. Combine remaining ingredients in a bowl, add meat and toss. Cover and refrigerate for 24 hours. Skewer marinated meat on bamboo skewers and grill over white-hot coals or medium-hot gas BBQ for 2 to 3 minutes per side or until medium rare.


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