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.<
Salt and brown minute steak in skillet and place in baking dish.
Saute pepper and onion in skillet and add brown sugar, soup and water.
Heat together and pour over steak.
Bake 1 hour at 325\u00b0.
Remove fat from steak.
Sprinkle both sides of
Steak should be about 1 1/2-inches thick.
Dredge with flour and season with salt and pepper.
Brown in fat on both sides.
Add the other ingredients.
Cover tightly and cook at 350\u00b0 in oven or on low on top of range until tender (about 1 1/4 hours).
Remove meat to a platter and make gravy from pan drippings.
Yield: 4 servings.
pound loin portions with meat tenderizer to
Cut meat into 4 serving-size pieces. Spread both sides of meat with the mustard; sprinkle with peppercorns.
In a large skillet, heat oil over medium-high heat. Cook meat 3 to 4 minutes per side or until desired doneness. Remove from skillet; keep meat warm. Carefully add broth and vinegar to skillet, stirring to scrape up browned bits. Add sugar and prunes. Boil gently 3 to 5 minutes or until liquid is reduced by half. Whisk in butter to melt. Pour sauce over meat.
Rub the venison with the olive oil, 3/
Season the venison with plenty of pepper and
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.
ntil tender.
Put the venison in a roasting pan and
Stir first 4 ingredients together in bowl.
Place steak pieces in 3 1/2 quart (3/5 L) slow cooker. Pour 1/3 of sauce over and between pieces.
Sprinkle onion and mushrooms over top.
Pour remaining 2/3 of sauce over all.
Cover and cook on Low for 7-9 hours or on High for 3 1/2 to 4 1/2 hours.
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.
Combine the bread crumbs, flour, salt and pepper in a 1-gallon size plastic zipper bag. Beat the eggs and milk together in a shallow bowl.
Dip each steak in the egg mixture, place it in the plastic bag, and shake to coat with crumbs.
Heat the oil in a skillet over medium heat and fry the steaks, turning once, until both sides are golden brown, about 6 to 8 minutes per side.
Cut venison steak into 1/2-inch pieces.
Press the flour, salt and pepper into the meat.
Melt butter in skillet, add steak slices.
Brown on all sides.
Simmer onions and green peppers in small amount of butter or oil, until tender.
Add meat to onions and peppers, cover and simmer for 5 minutes.
o crumble sausage.
Add venison; cook 4 minutes or until