Home
What's new
Latest activity
Authors
Store
Latest reviews
Search products
Forums
New posts
Search forums
What's new
New posts
New listings
New products
New profile posts
Latest activity
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
Cart
Cart
Loading…
What's new
Search
Search
Search titles only
By:
New posts
Search forums
Search titles only
By:
Menu
Log in
Register
Navigation
Install the app
Install
More options
Change style
Contact us
Close Menu
Forums
SVTPerformance's Chain of Restaurants
Road Side Pub
Post up your favorite recipes... The SVTP recipe exchange..
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Message
<blockquote data-quote="427Windsorman" data-source="post: 5983354" data-attributes="member: 1970"><p><strong>Grilled Venison</strong> <strong><em>(Serves 8)</em></strong> This recipe calls for a minimum of 48 hours for prep time.</p><p></p><p></p><p>1/3 cup soy sauce </p><p>1/3 cup brown sugar </p><p>1 tablespoon ground ginger </p><p>2 garlic cloves </p><p>2 bay leaves </p><p>1/2 cup pineapple juice </p><p>2 lbs venison steak </p><p></p><p>1) Soak venison steaks at least 48 hours.</p><p>2) Combine all ingredients.</p><p>3) Cook on the grill. Be sure to turn the steaks often to avoid scorching.</p><p></p><p></p><p></p><p><strong>Grilled Venison Bites </strong> <strong><em>(Serves 6 - 8)</em></strong> 35 min 20 min prep </p><p></p><p>1 lb venison </p><p>1 lb bacon </p><p>16 ounces Italian dressing </p><p>1-2 tablespoon Tony Chachere's Seasoning </p><p></p><p>1) Cut venison into bite size bits.</p><p> </p><p>2) Cut bacon into 3-4 inch pieces. You may even want to cut the bacon strips in half, length-wise first, depending on the width of the bacon. </p><p>Wrap each chunk of meat with a piece of bacon, using a tooth pick to hold in place.</p><p> </p><p>3) Place wrapped venison in a plastic bag and cover with dressing. Marinate over night. </p><p></p><p>4) Place marinated deer balls on plate and sprinkle with seasoning.</p><p> </p><p>5) Grill until bacon is crisp, turning often. I found the easiest way is to use a fish basket, that way you can turn them all over at once. Another way is to use a skewer. No mater what method you use, watch for flare ups, since the oil in the Italian dressing will cause quite a blaze if you don't keep an eye on it.</p></blockquote><p></p>
[QUOTE="427Windsorman, post: 5983354, member: 1970"] [B]Grilled Venison[/B] [B][I](Serves 8)[/I][/B] This recipe calls for a minimum of 48 hours for prep time. 1/3 cup soy sauce 1/3 cup brown sugar 1 tablespoon ground ginger 2 garlic cloves 2 bay leaves 1/2 cup pineapple juice 2 lbs venison steak 1) Soak venison steaks at least 48 hours. 2) Combine all ingredients. 3) Cook on the grill. Be sure to turn the steaks often to avoid scorching. [B]Grilled Venison Bites [/B] [B][I](Serves 6 - 8)[/I][/B] 35 min 20 min prep 1 lb venison 1 lb bacon 16 ounces Italian dressing 1-2 tablespoon Tony Chachere's Seasoning 1) Cut venison into bite size bits. 2) Cut bacon into 3-4 inch pieces. You may even want to cut the bacon strips in half, length-wise first, depending on the width of the bacon. Wrap each chunk of meat with a piece of bacon, using a tooth pick to hold in place. 3) Place wrapped venison in a plastic bag and cover with dressing. Marinate over night. 4) Place marinated deer balls on plate and sprinkle with seasoning. 5) Grill until bacon is crisp, turning often. I found the easiest way is to use a fish basket, that way you can turn them all over at once. Another way is to use a skewer. No mater what method you use, watch for flare ups, since the oil in the Italian dressing will cause quite a blaze if you don't keep an eye on it. [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
SVTPerformance's Chain of Restaurants
Road Side Pub
Post up your favorite recipes... The SVTP recipe exchange..
Top