Obviously you can use beef or lamb here. You want to use flank or skirt steak, or a flatiron steak or backstrap here. Don't use a cut with sinew. You can marinate the meat as little as an hour or as much as a full day; more than that and the meat gets mushy.
2 poundsvenison flank, skirt, flatiron or backstrap
1small onion, chopped
1Asian pear, peeled and chopped(or regular pear)
1kiwi fruit, peeled and chopped(or a few slices of pineapple)
A1-inch piece of ginger, peeled and chopped
If you are using any cut of meat other than flank or skirt and you have a jaccard, stab the meat many times with it to make punctures the marinade can penetrate; you can use a narrow-bladed knife point, too.
Mix all the remaining ingredients together in a blender and puree. You will have more Korean BBQ sauce than you need, but it keeps for weeks in the fridge and freezes well.
Add about 1/2 cup of the BBQ sauce to a heavy Ziploc bag and put the meat in it. Massage everything together so the marinade gets into every crevice. Refrigerate at least 1 hour, and up to 24 hours.
Get your grill very hot, at least 500F. Remove the meat from the marinade and wipe it mostly dry with paper towels. Pour the marinade into a small pot and boil it for a few minutes, so you can use it on the meat later. (This is a food safety thing.)
Sear the venison hard on a very hot grill for 4 minutes, then turn. Flank steak will need another 2 to 4 minutes, backstrap a bit longer. Remove the meat, let it rest 5 minutes, then slice and serve with some of the boiled down marinade, cole slaw, kimchi, and maybe some rice.
If you are not an expert at grilling meats, you will want to use the finger test for donenessto determine when your meat is ready. You want this meat rare to medium.