For many of us, summer is coming to an end and deer hunting is just around the corner. Things start to slow down on the summer-side as vacations begin to wrap up and kids start heading back to school. You can begin to feel it in the air as the nights get a little cooler and thoughts of this years deer hunt begin to creep into your head. It’s time to check out your gear, sight your gun and think about double-checking your stand if you use one. Not much can beat being out in the woods and stalking that trophy buck.
One thing that comes close to the thrill of the hunt is when the venison hits the table. That can be make or break time for all the time and work put into bagging your deer. While many love venison sausage, mainly it’s because most consider it “safe”. This means that it tastes like something ”regular” as my daughter would say years back. Over the years she has become a big venison fan because of some of the great recipes that I have tested on her. As most of you know, those that don’t like venison probably haven’t had it prepared right. Nothing beats venison when it has been prepared and served properly.
One of our favorite recipes around the Heidel house is Island Teriyaki Venison. Many times my mom has said that she isn’t a fan of venison. She does love venison sausage though. A number of times when she has come over for dinner, I have served Island Teriyaki Venison and she has loved it. I always make extra so she can take some home with her. She never leaves without it. She is a hard-headed German, so it wouldn’t do me any good to try explaining it to her.
If you are looking giving your venison feast a bit of an island spin, try our Island Teriyaki Venison recipe below.
Island Teriyaki Venison
Ingredients
1-3 lbs. - venison steaks (thin chip steaks)
1/2 cup - brown sugar
2 tsp - salad oil
1 tsp - ginger powder
1/4 tsp - meat tenderizer
1/4 tsp - pepper
2 cloves - garlic, chopped
Methods/steps
- Mix all ingredients except venison in a large non-metal dish.
- Add venison and cover. Store in refrigerator at least 6 hours or overnight.
- Grill on medium flame, 1-2 minutes on each side depending on the thickness of the steaks.
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