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Slow Cooker Korean Venison

Ingredients

  • 3 pounds elk meat
  • 1 cup beef broth
  • 1/2 cup soy sauce
  • 1/2 cup brown sugar, packed
  • 4 cloves garlic, minced
  • 1 tbsp sesame oil
  • 1 tbsp rice wine vinegar
  • 1 tbsp fresh ginger, grated
  • 1/2 tbsp sriracha
  • 1/2 tsp onion powder
  • 1/2 tsp white pepperh
  • 2 tbsp corn starch slurry


Directions

  • Cut elk meat into 1 inch cubes.
  • Combine all ingredients except for corn starch slurry in slow cooker.
  • Cook for 6 1/2 to 7 1/2 hours on low temperature or 3 1/2 hours on high temperature.
  • Add corn starch slurry, raise temperature to high and cook for 30 minutes.
  • Garnish with chopped green onion and sesame seeds.