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Wednesday, September 15, 2010

Teriyaki Venison Steaks

While on vacation at my parents' lake house in Vermont, their next door neighbor up there, Brad, gave Casey and I some venison steaks. Casey is definitely not big on gamey meats, but I don't mind them as long as they aren't tough. I thought it would be cool to try a new and different type of meat to cook. Brad recommended cooking them slow and said his wife often cooks venison meat in a stew using a slow cooker.

I looked around on the Internet for good ways to prepare venison and found this recipe on iVillage. Marinating them for about 10 hours took away any trace of game flavor and they ended up being quite moist and tender. I had no idea what to expect but the venison turned out quite good! I served the steaks with Skillet Squash Medley and Roasted Garlic Smashed Potatoes.

Has anyone else had any experiences cooking venison?

 
Ingredients:
1/4 cup oil
1/4 cup soy sauce
2 tablespoons ketchup
1 tablespoon lemon juice
1 tablespoon vinegar
1/4 teaspoon pepper
1/4 teaspoon ground ginger
1 teaspoon garlic powder

Directions:
Trim any visible fat off of the venison steaks, which can have a very strong flavor, before marinating. This will help to tenderize the meat and to tame some of the game flavor.

Mix all of the ingredients together to create the marinade. Put the meat in the marinade at least 8 to 12 hours ahead of cooking. Turn a couple of times. The tougher the meat, the longer you should marinate!

Then grill as you would a steak. Venison is best grilled, since it allows any fat to drip away from the meat, taking away the strong flavor and leaving only the unique and delicious flavor of the game meat. Do not pan fry!

Notes:
Per Brad's recommendation about cooking them slow, Casey grilled these over low heat for a longer period of time.

Labels: ,

2 Comments:

Blogger anniebakes said...

I'm going to bookmark this recipe!! We shoot deer in our back woods and my sons and husband love to eat venison-me, not so much! But can always use a new recipe!!

anne
www.anniebakes.net

September 16, 2010 at 11:58 AM  
OpenID taylorch said...

I grew up only eating venison or whatever my dad hunted. I love it, but that may be because my mom knows how to cook it! A few really simple ways though are by marinating it in Worcestershire sauce for 24 hours then pounding it and sauteing it with a steak seasoning on the stove. It is tender and the flavor is great. You can also do the same thing and add red wine-sauteed mushrooms over top. Venison picata is my all time favorite though! I plan on using your recipe this week though! Thanks!

July 9, 2012 at 3:17 PM  

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C + C Marriage Factory: Teriyaki Venison Steaks

Teriyaki Venison Steaks

While on vacation at my parents' lake house in Vermont, their next door neighbor up there, Brad, gave Casey and I some venison steaks. Casey is definitely not big on gamey meats, but I don't mind them as long as they aren't tough. I thought it would be cool to try a new and different type of meat to cook. Brad recommended cooking them slow and said his wife often cooks venison meat in a stew using a slow cooker.

I looked around on the Internet for good ways to prepare venison and found this recipe on iVillage. Marinating them for about 10 hours took away any trace of game flavor and they ended up being quite moist and tender. I had no idea what to expect but the venison turned out quite good! I served the steaks with Skillet Squash Medley and Roasted Garlic Smashed Potatoes.

Has anyone else had any experiences cooking venison?

 
Ingredients:
1/4 cup oil
1/4 cup soy sauce
2 tablespoons ketchup
1 tablespoon lemon juice
1 tablespoon vinegar
1/4 teaspoon pepper
1/4 teaspoon ground ginger
1 teaspoon garlic powder

Directions:
Trim any visible fat off of the venison steaks, which can have a very strong flavor, before marinating. This will help to tenderize the meat and to tame some of the game flavor.

Mix all of the ingredients together to create the marinade. Put the meat in the marinade at least 8 to 12 hours ahead of cooking. Turn a couple of times. The tougher the meat, the longer you should marinate!

Then grill as you would a steak. Venison is best grilled, since it allows any fat to drip away from the meat, taking away the strong flavor and leaving only the unique and delicious flavor of the game meat. Do not pan fry!

Notes:
Per Brad's recommendation about cooking them slow, Casey grilled these over low heat for a longer period of time.

Labels: ,