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Wild Recipes from Public Lands: Venison Korean Bulgogi Wraps

Editor's note: The following is part of a series featuring recipes with ingredients harvested from public lands.

The U.S. Department of the Interior has compiled its favorite recipes of dishes that "include ingredients you can hunt, fish, or forage on public lands," and has given GPM permission to reprint their creations here. Before you fire up your campfire or woodstove, however, DOI reminds us:

Hunting and fishing are outdoor activities with tasty results. Before you go after game or cast your line, check out our hunting and fishing guides so that you can make sure you’re following the rules, have the federal and state licenses you need and are keeping safe.

On many public lands, gathering natural, renewable products -- such as fruits, berries, nuts or sea shells -- is permitted, subject to certain conditions set by each location or state office. Be sure to check nps.gov, fws.gov, blm.gov or the websites of specific parks and national wildlife refuges for the most up-to-date information on availabilities and quantity limits before going to pick plants. Always make sure to properly identify plants before picking them, as some can be hazardous.

Venison Korean Bulgogi Wraps
Bulgogi means “fire meat” and is a traditional Korean dish. Often made with beef or pork, this recipe calls for venison. Wrapped in lettuce or cabbage, bulgogi is a wonderful combination of flavor and texture. Deer hunting is a popular activity on public lands in the fall and early winter. This tasty meat treat recipe comes from Todd Wynn in the Intergovernmental and External Affairs Office.

Ingredients
2 pounds venison backstrap sliced into thin medallions
2 tablespoons Asian plum sauce
4 green onions, chopped
2 tablespoons grated ginger
2 tablespoons sesame oil
4 cloves of garlic, mashed and chopped
2 tablespoons toasted sesame seeds
3 tablespoons sugar
3 hot chiles, chopped finely
½ cup mirin or rice wine
½ cup soy sauce
Large head of lettuce or cabbage

Directions
Mix everything except the venison and lettuce/cabbage in a bowl and stir together to make marinade.
Place venison in a gallon freezer bag and pour in the marinade.
Seal the bag and leave in the refrigerator for 24-48 hours.
Grill meat on both sides until lightly browned on the outside.
Use lettuce or cabbage as wraps.
Feel free to add chopped red peppers, cilantro and sriracha for more flavor.

Photo Credit: U.S. Fish and Wildlife Service

Disclaimer: The views expressed in this article are those of the author and do not necessarily reflect those of Gunpowder Magazine.