Teriyaki Tenderloin Venison Elk Antelope Recipes

TERIYAKI VENISON

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.

TERIYAKI TENDERLOIN (VENISON, ELK, ANTELOPE)

Steps:

• Mix together first eight ingredients for the marinade. Set aside.
• Cut venison into 1.5-inch pieces (being sure to cut against the grain) and place in shallow pan or bowl. Alternatively, you can slice thinly (see note above), just adjust cooking time accordingly.
• Pour 1/2 of the marinade on meat and toss gently to coat. Cover and place in refrigerator to marinate for 30 minutes (and up to four hours). Cover and refrigerate remaining marinade.
• Remove marinated meat from refrigerator and place on broiler pan. Let sit at room temperature for 20-30 minutes. Turn broiler on to high.
• Place meat in preheated oven, 3-5 inches from broiler. Cook each side for 2-3 minutes (about 2 1/2 minutes for medium-rare). For very thinly sliced meat, broil for 2 minutes total. Meanwhile, place remaining marinade in saucepan and bring to a simmer. Dissolve the arrowroot powder in two tbsp. water and add to marinade, stirring until mixture thickens.
• Remove venison from oven and cover with tin foil. Let rest for five minutes.
• Plate meat with rice and drizzle with teriyaki sauce. Garnish with green onions, sesame seeds, or red pepper flakes, if desired. Serve with steamed veggies or Asian salad for a well-rounded meal.
• Mix together first eight ingredients for the marinade. Set aside.
• Cut venison into 1.5-inch pieces (being sure to cut against the grain) and place in shallow pan or bowl. Alternatively, you can slice thinly (see note above), just adjust cooking time accordingly).
• Pour all of marinade on meat and toss gently to coat. Cover and place in refrigerator to marinate for 30 minutes (and up to four hours). Cover and refrigerate remaining marinade.
• Remove marinated venison from refrigerator and place meat Instant Pot. Mix in 3 Tbsp. water.
• Secure lid and select PRESSURE COOK mode. Set time for 12 (10 minutes for thinly sliced meat) and press START (it will take about 7 minutes to warm up before starting).
• Meanwhile, prepare veggies and garnish, if using. Prepare cornstarch slurry by mixing the cornstarch with 2 Tbsps. water.
• When timer goes off, do a quick release. Remove lid.
• Press CANCEL, then select SAUTE function. With lid off, stir in cornstarch or arrowroot slurry and optional veggies.
• Sauté for 2-5 minutes, depending on how crisp you like your veggies. Press CANCEL to finish.
• Ladle over steamed rice and garnish with green onions, sesame seeds, and/or red pepper flakes, if desired.

SLOW COOKED TERIYAKI VENISON

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.