Venisonteriyaki Recipes

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.

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.

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.

Steps:

• Flash freeze beef for 20 minutes on cookie sheet during ingredient mixture.
• Mix ingredients in extra large bowl with whisk until completely blended.
• If beef is more than one inch thick, slice across to create equal thickness.
• Cut beef between 1/8 - 1/ 4 inch thick slices, in addition to trimming as much fat off the meat as possible.
• Incorporate beef into ingredients to cover.
• Marinate beef overnight.
• Pat dry beef slices and skewer beef onto bamboo, ensuring small space between slices for thorough dryness and leaving one inch on each end.
• Hang beef skewers across oven rack so beef hangs freely.
• Cover entire oven rack with skewers of meat.
• Place aluminum foil on oven rack #2 at very bottom of oven to help catch drippings.
• Set oven to lowest temperature (170 degrees in my case) and leave door ajar on hinge, letting beef sit for approximately 5-6 hours or until dry.
• Check beef a few times throughout to ensure it is not actually baking, but simply drying out.
• Once finished,
• Let beef skewers rest for 10 minutes after drying, and then remove skewers from oven rack and let sit on tray until cool.
• Remove beef strips from skewers and store them in an airtight container.