Korean Venison and Broccoli

  • 2 lbs. venison or beef stew meat, cut into small pieces
  • 1/4 cup honey
  • 1/4 cup brown sugar
  • 1/4 cup soy sauce or tamari
  • 1/2 onion, diced
  • 5 cloves garlic, minced
  • 1 T. fresh ginger, grated
  • 1/2 jalapeño, seeded and minced
  • 1 tsp. sesame oil
  • 1 lb. steamed broccoli flowerets
  • 2 cups steamed rice
  • 2 T. sliced scallions

The night before cooking, combine the venison or beef cubes with the honey, brown sugar, soy sauce (or tamari), onion, garlic, ginger, and jalapeño in a shallow dish. Cover with plastic wrap and refrigerate overnight.

Bring the sesame oil to medium heat using the sauté setting of your electric pressure cooker or over medium heat on your stovetop. Using a slotted spoon, remove the meat from the marinade and brown well. Add the rest of the marinade to the pressure cooker and 1/2 c. water or beef broth. Close the lid of your pressure cooker and bring it to high pressure. Cook for 12 minutes and then rapidly release the pressure. Add the steamed broccoli (you can steam it and the rice while the meat cooks or make it in advance) to the pressure cooker and stir well to combine.

Serve the venison mixture over the steamed rice and sprinkled with sliced scallions.

  • Yields: 4-6 servings
  • Preparation Time: 30 minutes
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