Teriyaki Tenderloin Venison Elk Antelope Recipes

SLOW COOKED TERIYAKI VENISON

Slow Cooked Teriyaki Venison image

My husband is an avid hunter and venison lover. I never really cared for venison roast until now. This roast is so tender and tasty it will have you coming back for more.

Provided by KGora

Categories Meat and Poultry Recipes Game Meats Venison

Time 6h25m

Yield 8

Number Of Ingredients 7

Ingredients

1 (2 pound) venison roast
1 cup packed brown sugar
⅓ cup unsweetened apple juice
⅓ cup soy sauce
½ teaspoon salt
3 tablespoons cold water
2 tablespoons cornstarch

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.

Nutrition Facts : Calories 243.7 calories, Carbohydrate 30.8 g, Cholesterol 85.8 mg, Fat 2.5 g, Fiber 0.1 g, Protein 23.9 g, SaturatedFat 1 g, Sodium 783.3 mg, Sugar 28 g

TERIYAKI VENISON

Teriyaki Venison image

My family gobbles this up every time I cook it, which is pretty often since we eat mainly venison over beef. Has no gamey taste and can also be used with cubed beef. Let it marinate for 4-12 hours, preferably overnight.

Provided by Rose Martin Meirs

Categories Meat and Poultry Recipes Game Meats Venison

Time 4h30m

Yield 4

Number Of Ingredients 6

Ingredients

1 pound venison steaks, cubed
⅓ cup teriyaki sauce
1 tablespoon minced garlic
1 cup all-purpose flour
2 tablespoons Creole seasoning
½ cup vegetable oil

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.

Nutrition Facts : Calories 511.3 calories, Carbohydrate 30 g, Cholesterol 85.7 mg, Fat 30.4 g, Fiber 1.3 g, Protein 28.2 g, SaturatedFat 5.3 g, Sodium 1675.5 mg, Sugar 3.5 g

VENISON TENDERLOINS

Venison Tenderloins image

"Venison is not typically the best meat for grilling, but with this marinade, the steaks come out tender, juicy and delicious," writes Brenda Koehmstedt of Rugby, North Dakota. "They're so tasty, in fact, that leftovers taste great cold--right from the fridge!"

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

3/4 cup soy sauce
1/2 cup red wine vinegar
1/2 cup canola oil
1/3 cup lemon juice
1/4 cup Worcestershire sauce
2 tablespoons ground mustard
1 tablespoon coarsely ground pepper
1-1/2 teaspoons dried parsley flakes
2 garlic cloves, minced
8 venison tenderloin steaks (4 ounces each)

Steps:

In a shallow dish, combine the first 9 ingredients; add fillets and turn to coat. Cover and refrigerate for 8 hours or overnight., Drain and discard marinade. Grill fillets, uncovered, over medium-hot heat for 4 minutes on each side until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

Nutrition Facts : Calories 179 calories, Fat 6g fat (1g saturated fat), Cholesterol 96mg cholesterol, Sodium 483mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges

TERIYAKI PORK TENDERLOIN

Teriyaki Pork Tenderloin image

This recipe I adapted to feed my family from the book "I loved, I lost, I Made Spaghetti". Simple and delicious!

Provided by lisar

Categories Pork

Time 30m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

1 cup teriyaki sauce
2 garlic cloves, minced
1 tablespoon ginger, minced
4 green onions, sliced
1 1/2-2 lbs pork tenderloin

Steps:

Combine all the ingredients in a zip-top bag.
Marinate in the refrigerator for up to 8 hours in the refrigerator.
Roast in 425 degree oven until pork is cooked to your liking 20 to 30 minutes or until pork temperature reaches145 to 150 degrees.
Cover with foil and let rest 10 minutes before slicing.

Nutrition Facts : Calories 202.4, Fat 6.2, SaturatedFat 2.1, Cholesterol 74.8, Sodium 1897.5, Carbohydrate 9.4, Fiber 0.4, Sugar 6.5, Protein 26.5