Posts Tagged ‘Antelope’
Deer Steaks with Plum Sweet & Sour Sauce
Start with well-trimmed deer hindquarter steaks and don’t overcook them. A simple recipe for a successful venison dinner. I prefer to cut venison steaks by starting a cut along the grain of the meat, yes along the grain, not across the grain…stay with me. Cut the meat into 3 – 4 inch wide strips. Then…
Read MorePepper Crusted Venison Tenderloin
Most of us are short on venison loins and tenderloins and long on ground stuff, shoulder and neck roasts, etc. Here’s a way to stretch the good stuff, assuming that you want to share with others. It is best served very rare. If any of your guests have a problem with eating deer that is…
Read MoreVenison Enchiladas
This recipe is dedicated to Becky Drain, a Sportsman Channel TV viewer who spotted this recipe on The Sporting Chef TV show and thought it looked like a good one. I’m not so sure that this is the exact version that Becky saw on the show, but it should be really close. If you’re short…
Read MoreCayley’s Balsamic Orange Venison Backstrap
I love balsamic vinegar. I marinate things in it, make reduction sauces out of it ( for salmon, halibut, etc), use it in dressings, heck, I would probably drink it, if it were a high enough quality. I ran out of my “good” balsamic, so I’m using a cheaper one from the local grocery store,…
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