Looking for some different ideas. Gonna make some jerky as well. If someone has a good terryaki recipe and will share I would appreciated it. Thanks fellas.
here ya go Steve for Jerky
1 cup of Soy Sauce
1/3 cup of liquid smoke
1 tablespoon of Brown Sugar mixed together
Soak the Venison over night in this mixture while in the fridge
I will take out and place on a paper towel so the meat can drain for a second
then place into the dehydrator , I then sprinkle lightly with salt , & crushed red paper
start chicking in 16 hours for doneness
Take your backstraps and cut them about a 1/4 inch thick. Pound out with a wood mallett between sheets of wax paper. Dip in egg and than Italian bread crumb and lightly fry until brown. Put browned pieces single layer in a baking dish. Lightly cover with tomatoe sauce and mozzarela. Season with some basil salt and pepper and bake until cheese browns. Tell your "I don't eat venison" friends its Veal Parm and they will think you got right off the boat from Italy.
Deer Rolls
Take the backstraps and slice them thin and cut them in 4 - 5 inch long by 2 - 3 inches wide pieces. Take a pepper or sweet green pepper and roll the tenderloin around it and hold it together with a toothpick if cooking in oven or on skewers if cooking on grill. Brush on different sauces but experiment with different sauces. I prefer teryiaki
Cook till a nice golden brown and enjoy........
First get a Jaccard meat tenderizer:
Kohl's has them and knockoff)
Take your ham sections and separate them out into small sections as the sinew dictates (then remove sinew).
Jaccard them twice at 90 degree angles them flip and repeat.
Marinate 2 hours in 1/4 C. Soy sauce, 1/4 C red wine, 1/4 C. Balsamic Vin., 1/2 tsp minced garlic and 1/4 C. Olive oil.
Grill to a maximum of medium! Slice like a flank steak (against the grain).
Fishhead, that recipe works great also with a Backstrap from a medium to small doe without even tenderizing it. You are right the key is do not over cook med-rare to medium max.