I love kimchi! I love to use it as a marinade because it imparts an umami flavor that is hard to achieve with other ingredients. Kimchi has become very popular and can be found in most large supermarkets.
Prep Time:
10 minutes, plus 24 hours to marinate
Cook Time:
20 minutes
Serves:
4 to 6
½ cup plus 2 teaspoons soy sauce, divided
1 cup apple juice
1 cup kimchi
½ medium onion, cut into several pieces
5 garlic cloves, peeled
1 teaspoon sesame oil
1 teaspoon freshly ground black pepper, plus more to taste
2 pounds venison tenderloin
Kosher salt
2 tablespoons vegetable oil
¼ cup chopped scallions
¼ cup grapeseed oil or vegetable oil
1 tablespoon minced or grated fresh ginger
1 tablespoon sherry vinegar
1 head Bibb lettuce, separated into leaves
1.
Preheat the oven to 450°F.
2.
In a blender, combine ½ cup of the soy sauce, the apple juice, kimchi, onion, garlic, sesame oil, and pepper. Process until well blended and slightly smooth in consistency.
3.
Place the venison in a zip-top plastic bag, pour in the marinade, seal, and refrigerate for 24 hours.
4.
Heat a large cast-iron skillet over medium-high heat. Remove the tenderloins from the marinade, discarding the marinade, and season with salt and pepper to taste. Add the 2 tablespoons vegetable oil to the skillet. Sear the tenderloins for about 3 minutes per side. Transfer the skillet to the oven to finish cooking for 7 to 10 minutes or until the internal temperature reaches 140°F (for medium) or the meat reaches your desired degree of doneness.
5.
Transfer the venison to a cutting board, cover it loosely with foil, and let it rest for 5 minutes.
6.
While the meat rests, in a small bowl, stir together the scallions, grapeseed oil, ginger, vinegar, and remaining 2 teaspoons soy sauce.
7.
To serve, slice the venison ¼ to ½ inch thick. Arrange the slices on a serving plate, and serve the sauce in a small bowl with a spoon. Have diners place 3 or 4 slices in each lettuce cup, top with the scallion-ginger sauce, and enjoy.
Pro Tip:
Venison tenderloin size can vary, and they are often cut in half during processing. That’s why I call for
2 pounds of tenderloin instead of a single ten
derloin.
