- 2 pounds venison tenderloin
- 1/2 cup soy sauce
- 1/2 cup Worcestershire sauce
- 1/2 cup butter or margarine, melted
- 1/2 to 2 teaspoons liquid smoke, optional
- 1 egg beaten
- 1 cup buttermilk
- 1 cup all-purpose flour
- 2 teaspoons seasoned salt
- 2 teaspoons vegetable oil
Cut tenderloin into eight steaks. In a large resealable plastic bag combine soy sauce, Worcestershire sauce, butter and liquid smoke if desired. Add steaks. Seal bag and turn to coat. Place in refrigerator for 2 hours.
In a shallow bowl, combine egg and buttermilk. In another bowl, combine flour and seasoned salt. Drain steaks and discard marinade. Dip steaks in butter mixture then roll in flour mixture. In a large skillet over medium-high heat cook steaks in oil for 12-14 minutes, turning occasionally, or until meat thermometer reads 160. Yield: 8 servings
Grilled Venison and Vegetables
- 1/2 cup red wine vinegar
- 1/4 cup honey
- 1/4 cup soy sauce
- 2 tablespoons ketchup
- Dash pepper
- Dash garlic powder
- 1 ½ pounds boneless venison steak
- 8 to 12 cherry tomatoes
- 8 to 12 fresh mushrooms
- 1/2 medium green or sweet red pepper
- 1 to 2 small zucchini
- 1 large onion
- 8 to 12 small new potatoes
Parboil the potatoes. Cut steak into 1-1/4 inch cubes. Cut peppers into 1-1/2 inch pieces, zucchini into 1-inch chunks and onion into wedges. In a glass bowl or plastic bag combine vinegar, honey, soy sauce, ketchup, pepper and garlic powder. Set aside ¼ cup. Add meat to bowl or bag. Stir or shake to coat. Cover bowl, or seal bag, and place in refrigerator for 4 hours. One hour before grilling, toss vegetables with the reserved ¼ cup of marinade. Drain meat reserving marinade. Thread meat and vegetables alternately on skewers. Brush with marinade. Grill over medium-hot coals, turning and basting often, for 15-20 minutes, or until meat and vegetables reach desired doneness. Remove from skewers and serve. Yield: 4-6 servings.
Some “wild” recipes don’t call for game at all.
Elderberry Blossom Tea
- 1 to 2 tablespoons dried elderberry blossoms or 2 to 3 tablespoons fresh elderberry blossoms
- 1 cup boiling water
- sugar to taste
- thin lemon slice
In a teacup or mug, steep elderberry blossoms in boiling water for 5 to 10 minutes. Strain. Add sugar and lemon. Yield: 1 serving. ,
My wife has a subscription to Taste of Home magazine and they usually feature at least two game-type recipes every month. I’d like to feature of few of them today.
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