Teriyaki Venison Steak - 301 Venison Recipes

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Ben Sobieck
 
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Teriyaki Venison Steak - 301 Venison Recipes

Postby Ben Sobieck » Wed May 12, 2010 6:37 am

This is just one of over 300 recipes that can be found in the 301 Vension Recipes book.

The Ultimate Deer Hunters Cookbook

Venison Steak Teriyaki
Marinade:
3/4 cup vegetable oil
1 medium onion,finely chopped
1/4 cup soy sauce
1 large clove garlic, finely chopped
1/4 cup honey
1-1/2 teaspoon ground ginger
2 tablespoons vinegar

1-3 pounds venison steaks, chops or back strap or butterfly steaks. 1/2- to 3/4-inch thick.

Marinade: Mix all ingredients (except venison) in a large mixing bowl. Pour a small amount of thoroughly mixed marinade into a shallow glass dish or marinade container. Arrange venison in marinade dish and pour remaining marinade over meat. Cover and refrigerate for 24 to 48 hours. Turn steaks every 12 hours.

Preheat grill or broiler. Grill or broil steaks over a high heat approximately 3 minutes on each side. Remove steaks and test, by slicing into thickest part of steak. Cook until pink in center. Do not over cook.

Dan Murphy
Old Bridge, NJ

This is just one of over 300 recipes that can be found in the 301 Vension Recipes book.

Learn more about the book here.

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