TERIYAKI VENISON
My family gobbles this up every time I cook it, which is pretty often since we eat mainly venison over beef. Has no gamey taste and can also be used with cubed beef. Let it marinate for 4-12 hours, preferably overnight.
Provided by Rose Martin Meirs
Categories Meat and Poultry Recipes Game Meats Venison
Time 4h30m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 511.3 calories, Carbohydrate 30 g, Cholesterol 85.7 mg, Fat 30.4 g, Fiber 1.3 g, Protein 28.2 g, SaturatedFat 5.3 g, Sodium 1675.5 mg, Sugar 3.5 g
BEEF OR CHICKEN TERIYAKI STICKS
Make and share this Beef or Chicken Teriyaki Sticks recipe from Food.com.
Provided by Iron Woman
Categories High Protein
Time 50m
Yield 20-30 serving(s)
Number Of Ingredients 5
Steps:
- Soak your skewers in water,.
- so that they will not burn on the barbecue.
- Then place your beef or chicken in a bowl.
- Combine sugar, soy sauce, garlic and ginger, marinate beef or chicken, at least 30 minutes.
- Then thread your beef/chicken on the skewers.
- Broil over hot coals for 3 to 5 minutes on each side.
- Serve with rice.
Nutrition Facts : Calories 131, Fat 5.7, SaturatedFat 2.3, Cholesterol 27.9, Sodium 440.4, Carbohydrate 4.1, Fiber 0.1, Sugar 3.7, Protein 15.2
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