"There are some who can live without wild things and some who cannot." - Aldo Leopold

Thursday, March 4, 2010

Honey Teriyaki Venison Ham Steaks

Remembering, of course, my affinity for grocery-bought marinades, I would like to present my latest concoction for dining on deer - KC Masterpiece Honey Teriyaki Venison Ham Steaks.

I originally was going to make honey pepper steaks, but found this leftover bottle of goodness in the fridge, my reasons for having it in the first place long since forgotten. Hmmm, it's so crazy it just may work.

I prepare the meat the same way for either ham or backstrap steaks. Trim fat and sinew, hit with tenderizer mallet, soak in icy water for thirty minutes, pat dry, and toss in marinade.

Let the meat get to know the marinade for a few hours. Fire up the gas grill until it's good and hot. Cook two minutes on either side for medium-rare to medium. Tent tinfoil over the meat for a few minutes then serve.

Try this marinade once and hope you have more venison in the freezer. Otherwise, you may start wondering if your truck insurance is paid up next time you see a doe feeding on the side of the road.

Enjoy!

5 comments:

Lorrie said...

That sounds AWESOME. I also like venison marinated an Worcestershire sauce.

Ian Nance said...

Me too!

Anonymous said...

I will have to give that a try- sound's fantastic

kmurray said...

Ian, were your ears ringing last night? We were singing your praises around the dinner table. This recipe was terrific and I must say the cold water "trick" works wonders! Thank so much for posting this ;-)

Ian Nance said...

My ears ring all the time, but it's not usually from kind words. Thanks!!!