Slice loin in 1/4-inch slices.
Place in a large bowl.
Salt, pepper and garlic salt to taste.
Mix marinade separately.
Stir together teriyaki sauce, vinegar, oil, Worcestershire sauce and wine.
Pour over venison and marinate 24 hours.
Cook on grill 2 to 3 minutes on each side (medium-rare) or lightly fry 3 to 4 minutes on each side.
Serve with rice and collards.
Marinate venison loin with 2 cups red wine
live oil and cook the venison loin (I cut it in two
Place marinated venison loin chops on cold broiler grid. Combine melted butter or margarine and lemon juice for each chop. Brush chops with lemon butter.
Broil 3 inches from full gas flame 10 minutes.
Turn; pour over remaining lemon butter and continue broiling 5 to 8 minutes.
Season with salt and pepper.
Split the loin lengthwise but not clear through.<
Rub the venison with the olive oil, 3/
easpoon olive oil.
Pat venison dry with a paper towel
Fry bacon in a skillet until brown; remove from pan, crumble and set aside.
Add onion and mushrooms to pan and saute until onions are translucent, add sugar and stir well.
Add venison and sprinkle generously with lemon pepper.
Add lemon juice and saute until venison is cooked but still slightly pink.
Warm tortillas in microwave with a damp paper towel on top.
Place sour cream in the center of tortilla, add 1/2 cup spinach, feta cheese, crumbled bacon and venison mixture.
Wrap and serve immediately.
Heat oven to 400\u00b0.
Rinse and dry the venison.
Tie with a string so that it is of uniform thickness.
Lightly season with salt and pepper.
Heat a saute pan with a thin coating of olive oil.
When olive oil is hot (not smoking), add venison and brown on all sides, then place the venison in a casserole in the oven for 15 to 25 minutes or until medium rare.
Allow venison to rest at room temperature for at least 20 minutes before cutting into thin slices to serve.
o crumble sausage.
Add venison; cook 4 minutes or until
Brush each venison slice with a small amount of lemon juice.
Sprinkle each slice with meat tenderizer and garlic powder to taste.
Lay each venison slice on a piece of bacon.
Make sure one end of the venison slice matches with one end of the bacon.
With the bacon on the outside, roll up the venison and bacon.
Secure the roll with a toothpick.
Grill over medium coals for about 10 minutes, turning occasionally, or until venison is done.
pound loin portions with meat tenderizer to
Mix together 3 Tbsp.
parmesan cheese with 1 cup bread crumbs.
In bowl, beat 2 eggs, salt and pepper to taste.
Dip venison in eggs, then bread crumbs.
Heat 6 Tbsp.
olive oil in skillet till hot.
Fry venison 5 mins.
each side till brown.
Then place venison on a cookie sheet, spoon spaghetti sauce over venison and bake in 325 degree oven till tender, I usually bake 15 or 20 mins.
Then add mozzeralla cheese and bake till cheese melts.
heavy-duty plastic bag. Cut venison into 2-inch chunks and
Lard the venison with salt pork.
Combine all remaining ingredients, except sour cream, with equal parts of red wine and water.
Bring to a boil and allow to simmer for 30 minutes.
Add the venison and cover.
Simmer for 2 hours and then remove the meat.
Strain the sauce and place venison in a roasting pan.
Pour the liquid over the roast and add the sour cream.
Cook slowly until well done.
egrees F.
Rub the venison with garlic and sprinkle with
Place the ginger root, garlic, onion, soy sauce and sugar in a blender and blend until smooth (about 30 seconds). Taste marinade and add additional soy sauce to mellow the flavor if desired.
Place venison in a glass casserole dish and pour the marinade over the venison. Sprinkle sesame seed and green onions on top. cover with plastic wrap. For best results, marinate overnight.
Grill venison based on preference of well, medium, or rare.
Serves 4.
You will need 1 (12-inch) cast-iron skillet.
This recipe is good with any type of meat (beef, pork, chicken, etc.).
Salt and pepper roast on all sides and dredge in flour.
In heavy skillet, melt margarine and brown meat on all sides; remove to crock pot.
Saute onions and mushrooms in skillet until mushrooms are a little brown.
Put about 1 cup water in skillet to deglaze. Pour all skillet ingredients into crock pot; add remaining ingredients to crock pot and stir well to mix.
Be sure there is just enough water to cover roast.
Turn on high for 6 hours then low for 2 hours or until ready to serve.
Great on mashed potatoes!
Place the meat in a glass dish and pour the cooled marinade over it.
Cover and refrigerate for 2 hours.
Remove the meat from the marinade and dry on paper towels.
Heat the oil in a frying pan (cast iron) over high heat.
Add the meat and fry it quickly for 2-3 minutes on each side.
Serve immediately on heated plates.
Marinade------------.
Place the water, bay leaf, onion and thyme, in a pan, bring to boil.
Lower heat and simmer for 5 minutes.
Cool slightly and add the red wine, then cool the marinade in the fridge.