Venison steaks

[bishs]

I have a great way to prepare venison steak. I cut my own venison 3/4 inch thick and remove all fat and no bone.

I marinade the steaks for 30 minutes or more in; 1/3 cup of Soy Sauce
1/3 cup of Worchestire sauce
1/3 cup of olive oil
2 cloves of garlick
pepper
Then I turn my gass grill as low as it will go. I place the steaks on the grill cook covered 7 minutes a side, with my grill they come out slight pink inside, very tender very good. Grill time is critical, I set a timer to be exact.

[Salmonsmoker]

bishs,

Some time ago Steve asked about marinades for steaks. I have never used them except on roasts and party treats. Steaks have always been dusted with garlic powder, grilled, then served with sautaed mushrooms. Will have to give the marinade idea a try.

Thanks for sharing the recipe with us. Would you please add it to the recipe book for us - it will have a permanent record there. Again, thans.

ss

[This message has been edited by Salmonsmoker (edited 12-17-2000).]

[Salmonsmoker]

Making current

[Deerqueen]

Mongolian Barbeque

Party size portion…cut in half for a big family
Recipe is for 1o lbs and butter flied venison, cut ¾ inch thick
Ingredients
2 cups Teriyaki marinade & sauce
¼ cup soy sauce
6 to 8 cloves fresh crushed garlic
6 green onions chopped fine
4 tbsps brown sugar
¼ cup sesame oil
3 tbsps sesame seeds (optional)

Combine above ingredients with meat until evenly distributed, making sure to add sesame oil last after mixing everything else. Mix again and put in covered glass, porcelain or plastic container. Refrigerate overnight.

Grill on open flame on medium to high heat till done…approximately 5 to 10 minutes for venison…Do not overcook!

This recipe is great for pork, beef or chicken.
Make sure chicken is done and meat is not pink…remember, chicken takes longer to cook. If grilling several types of meat together, venison will cook the fastest, beef, pork; then chicken.
Enjoy!

[Salmonsmoker]

I just purchased a FoodSaver II with a vacuum bowl for marinaiding. The recipe above sounds like a good one to start with. Will let you know how it turns out.

[Deerqueen]

On vacum sealers....Do not get the sealerpart wet...it will short out...I know...have done it trying to vacum seal turnip greens to freeze.:(

[Salmonsmoker]

Deerqueen,

Thanks for the tip ... will keep it in mind when using the sealer for the bags. The model that I bought has a special hose attachment to hook up to the lid of a canister when marinading. Have been reading through the instruction book and watched the instruction video that came with it. Will try using it soon.

SalmonSmoker

[Deerqueen]

With the hole for the hose attachment. I called the company today and she walked me through and we fixed ours. ...but the lady said...."Do not get moisture in it....If you are sealing things put a paper towel in with the fish or meat if it is not already frozen...this will protect your machine and not hurt the meat." She added that ideally, meats and things like that should be frozen first.

In short...Moisture...oil, grease = bad
(no seal ...may also damage machine)

Dry = good

[Salmonsmoker]

Deerqueen,

Thanks for the tip. I will try the paper towel thing. For sure don't want to ruin the unit on it's first use.