Teriyaki Tenderloin Venison Elk Antelope Food

SLOW COOKED TERIYAKI VENISON

Steps:

• Cut venison roast in half and rub with brown sugar. Place roast into a slow cooker and add the apple juice, soy sauce, and salt. Cover and cook on Low setting for 6 hours or until meat is tender. Remove meat from slow cooker, cover, and let stand for 15 minutes.
• Pour drippings through strainer into medium sized bowl, return juices to slow cooker and discard material in strainer. In a small bowl, combine water and cornstarch until smooth; stir into cooking juices until well combined. Cover and cook on High until thickened, about 15 minutes. Slice meat and serve with gravy.

TERIYAKI TENDERLOIN (VENISON, ELK, ANTELOPE)

Steps:

• Mix together first eight ingredients for the marinade. Set aside.
• Cut venison into 1.5-inch pieces (being sure to cut against the grain) and place in shallow pan or bowl. Alternatively, you can slice thinly (see note above), just adjust cooking time accordingly.
• Pour 1/2 of the marinade on meat and toss gently to coat. Cover and place in refrigerator to marinate for 30 minutes (and up to four hours). Cover and refrigerate remaining marinade.
• Remove marinated meat from refrigerator and place on broiler pan. Let sit at room temperature for 20-30 minutes. Turn broiler on to high.
• Place meat in preheated oven, 3-5 inches from broiler. Cook each side for 2-3 minutes (about 2 1/2 minutes for medium-rare). For very thinly sliced meat, broil for 2 minutes total. Meanwhile, place remaining marinade in saucepan and bring to a simmer. Dissolve the arrowroot powder in two tbsp. water and add to marinade, stirring until mixture thickens.
• Remove venison from oven and cover with tin foil. Let rest for five minutes.
• Plate meat with rice and drizzle with teriyaki sauce. Garnish with green onions, sesame seeds, or red pepper flakes, if desired. Serve with steamed veggies or Asian salad for a well-rounded meal.
• Mix together first eight ingredients for the marinade. Set aside.
• Cut venison into 1.5-inch pieces (being sure to cut against the grain) and place in shallow pan or bowl. Alternatively, you can slice thinly (see note above), just adjust cooking time accordingly).
• Pour all of marinade on meat and toss gently to coat. Cover and place in refrigerator to marinate for 30 minutes (and up to four hours). Cover and refrigerate remaining marinade.
• Remove marinated venison from refrigerator and place meat Instant Pot. Mix in 3 Tbsp. water.
• Secure lid and select PRESSURE COOK mode. Set time for 12 (10 minutes for thinly sliced meat) and press START (it will take about 7 minutes to warm up before starting).
• Meanwhile, prepare veggies and garnish, if using. Prepare cornstarch slurry by mixing the cornstarch with 2 Tbsps. water.
• When timer goes off, do a quick release. Remove lid.
• Press CANCEL, then select SAUTE function. With lid off, stir in cornstarch or arrowroot slurry and optional veggies.
• Sauté for 2-5 minutes, depending on how crisp you like your veggies. Press CANCEL to finish.
• Ladle over steamed rice and garnish with green onions, sesame seeds, and/or red pepper flakes, if desired.

VENISON TERIYAKI

Steps:

• Soak wooden skewers in warm water for 20 minutes.
• Cut cubed venison in 2-inch wide strips.
• Place in sealable plastic bag.
• In large bowl mix all marinade ingredients and pour over venison.
• Push air out of bag when sealing.
• Marinade for 3 hours or overnight, but not more than 24 hours.
• Mix Glaze ingredients together.
• This can be saved unrefrigerated for several months.
• Preheat outdoor grill to HIGH.
• Remove venison from marinade, reserving marinade in cup for basting.
• Thread venison on skewers.
• Grill close to heat source for 2 minutes, basting twice.
• Turn, baste again, and grill 1 more minute.
• Cooking time will vary with different grills, but do not overcook as the meat will dry out.
• Remove skewers from grill and place on platter.
• Immediately brush with Glaze.
• Serve.

TERIYAKI VENISON

Steps:

• Place the venison in a large bowl. Cover with the teriyaki sauce, and sprinkle with garlic. Marinate at least 4 hours in the refrigerator.
• Sift together the flour and Creole seasoning. Dredge the venison in the flour mixture to coat. Discard remaining marinade.
• Heat the oil in a skillet over medium heat. Cook the venison 15 minutes, or until browned.

TERIYAKI BEEF TENDERLOIN

Steps:

• In a large bowl, combine the sherry, soy sauce, soup mix and brown sugar. Pour 1 cup into a shallow dish; add tenderloin and turn to coat. Cover and refrigerate for 5 hours or overnight. Cover and refrigerate remaining marinade., Preheat oven to 425°. Drain and discard marinade. Place tenderloin on a rack in a shallow roasting pan. Bake, uncovered, 45-50 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting often with 1/3 cup reserved marinade. Let stand for 10-15 minutes., Meanwhile, in a small saucepan, bring water and remaining marinade to a rolling boil 1 minute or until sauce is slightly reduced. Slice beef; serve with sauce.

VENISON TENDERLOIN

Steps:

• Lightly sprinkle tenderloins with pepper and set aside.
• Sauté onions in 1 tablespoon butter.
• Add garlic and cook another 3 minutes.
• Add mushrooms, sautéing another 10 minutes.
• When done, remove vegetables and add the rest of the butter.
• Sauté venison 2-3 minutes per side.
• When done, place on platter and return vegetables to pan.
• Add flour stirring until it becomes a thick brown paste.
• Add water, continuing to stir, until gravy is of desired consistency, adding more water if you wish.
• Correct seasoning and pour over tenderloins.
• Serve.