re: Best Venison recipes

Venison Teriyaki

Ingredients needed:
(recipe for 4-6 people)

2 lbs venison backstrap or hind quarter
1 bottle Teriyaki sauce
1 bottle red wine
3-4 large onions
1 lb fresh mushrooms
4-5 cups white rice
1 lb butter
Pam non-stick cooking spray

Prepare Meat:
1) trim meat of all tendons, “silver side”, etc
2) cut into ½” cubes
3) marinate for 24-48 hrs in Teriyaki in refrigerator. Use zip lock bag or Tupperware container. Use entire bottle of Teriyaki.

Prepare Gravy:
1) melt 1 lb butter in cast iron pot.
2) Peel and chop onions. Slice mushrooms.
3) Add to pot with melted butter and sautee until soft.
4) Add ½ to ¾ bottle of red wine.
5) Cook down on low-med heat until gravy is desired thickness (approx 1 ½ -2 hours, the thicker the better)

Cook Meat:
1) use cast iron skillet.
2) Spray skillet with Pam.
3) Heat using med-high heat.
4) Braise cubed meat quickly on all 4 sides. Place in separate bowl until all meat is ready. (Do not overcook venison)
5) Add meat to pot with gravy and bring to a boil. Boil for no longer than 1 minute.
6) Remove from heat and serve over cooked rice.