Grilled Venison Scape Sandwich Recipes
GRILLED VENISON
This is the best venison recipe ever! My husband found it in a hunting book from the library. People who do not prefer deer meat have eaten it all up. You must let it marinade for the full 48 hours, or the meat will not be as tasty or tender. (Believe me, I know from experience!)
Provided by lbandbuggy
Categories Deer
Time P2DT5m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients.
- Soak venison steaks at least 48 hours.
- Cook on the grill.
Nutrition Facts : Calories 189.7, Fat 2.8, SaturatedFat 1.1, Cholesterol 96.5, Sodium 731.8, Carbohydrate 12.3, Fiber 0.2, Sugar 10.6, Protein 27.5
GRILLED VENISON SCAPE SANDWICH
I was looking for new ways to use the fresh hard neck garlic scapes harvested from my garden and came up with this recipe. The family loved it. It's quick, easy, and nutritious. It will work for beef as well. Serve as is, or add sauce of choice (Thousand island dressing is a nice touch).
Provided by wldbear
Categories Venison Recipes
Time 1h25m
Yield 4
Number Of Ingredients 6
Steps:
- Place venison strips in a bowl; sprinkle with garlic scapes. Pour in canola oil and soy sauce; mix well. Cover bowl and let venison marinate for at least one hour.
- Preheat grill fitted with fine grate grill topper to medium heat.
- Evenly spread venison on the grill topper. Stir occasionally to evenly cook meat until no longer pink, about 10 to 15 minutes.
- Warm hamburger buns on warming rack of grill. Divide venison among the buns and top with Cheddar cheese.
Nutrition Facts : Calories 623.3 calories, Carbohydrate 33.1 g, Cholesterol 148.8 mg, Fat 33.8 g, Fiber 1.9 g, Protein 45.7 g, SaturatedFat 9.2 g, Sodium 1381.2 mg, Sugar 0.9 g
VENISON STEAK SANDWICH W/ CARAMELIZED ONIONS
courtesy of Highland Game, these are delish. Can use tender beef instead. time does not include 2 hour marinading time
Provided by MarraMamba
Categories Lunch/Snacks
Time 50m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Trim any fat or sinew from the venison and place in plastic bag with the teriyaki marinade and sesame oil, turn to coat the steaks in the marinade. Seal the bag and refrigerate for at least two hours, turning occasionally.
- Mix the mayonnaise with the mustard and season to taste.
- If making the caramelised onions, melt the butter in a frying pan and add the onions. Stir to coat with the butter, add two tablespoons water, cover and cook over a gentle heat for ten minutes.
- Uncover, sprinkle with the caster sugar and balsamic vinegar and turn up the heat. Cook over a brisk heat for about another ten minutes, stirring from time to time, but watching it like a hawk! The onions should start to turn a beautiful rich brown colour, if not, just cook a little longer! Set aside when cooked.
- Heat a ridged griddle pan until smoking hot. Remove the venison from the marinade and pat dry with kitchen paper. Put the venison on the griddle to sear for 2-3 minutes then turn the heat down to medium and griddle without moving for another 2-3 minutes. Turn over and cook for a further three minutes. This is for rare meat, cook for 2-3 minutes longer for medium rare. Lift onto a plate, cover with foil and leave to rest for ten minutes to allow the venison to relax.
- Brush the ciabatta loaf and with olive oil then toast on the griddle or under the grill.
- Slice the Venison thinly. Spread one half of the toasted ciabatta liberally with mustard mayonnaise, top with a bit of salad, then with the venison, then the onions (if using) more mayonnaise and finally the remaining ciabatta top. Cut the bread in two or four and eat immediately.
Nutrition Facts : Calories 593.5, Fat 37.2, SaturatedFat 16.5, Cholesterol 231.7, Sodium 1005.8, Carbohydrate 15.4, Sugar 9.8, Protein 47.6
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