Post by Yankee Bill on Jun 29, 2004 20:33:27 GMT -5
This is one of my favorite way's to fix Tenderloin (Backstrap) so I thought I'd post it if anyone want's to try it.
8 Butterflied Tenderloin steak's 3/4" thick
1/3 cup Kikoman soy sauce (use this brand if you can)
1/2 small onion, thinly sliced
5 cloves garlic, thinly sliced
piece of fresh ginger (thumb sized), thinly sliced
2-3 Table sp. brown sugar ( to taste )
1 tsp. dry mustard
couple dash's chinese 5 spice powder ( go easy w/ this)
2 bay leaves, crushed
splash of cheap dry sherry
1/2 cup vegetable oil
Combine all ingredient's except meat in a bowl, whisk, or stir to disolve sugar. Taste, and adjust to your own taste. Put meat and marinade in a gallon zip-loc bag and refrigerate 1-2 day's, turning meat twice a day.
Cook over hot grill 2-3 min. per side ( be carefull not to over-cook) basting w/ remaining marinade. Can also do in oven broiler, but best done on the grill, if you are able.
For those who don't spend much time in the kitchen, don't get put off by the list of ingredient's. They are available at most major grocery store's, and once you have them, you can fix a whole lot of batch's of the marinade.
Some times I'll take 2 or 3 backstrap's out of the freezer and fix a big mess at one time, and just double or tripple the measurement's for the ingredient's as needed for that amount of meat.
I hope some of you might enjoy this. Using this recipe, I've made many a convert out of people that claim they don't like Venison ;D. Enjoy! Y.B.
8 Butterflied Tenderloin steak's 3/4" thick
1/3 cup Kikoman soy sauce (use this brand if you can)
1/2 small onion, thinly sliced
5 cloves garlic, thinly sliced
piece of fresh ginger (thumb sized), thinly sliced
2-3 Table sp. brown sugar ( to taste )
1 tsp. dry mustard
couple dash's chinese 5 spice powder ( go easy w/ this)
2 bay leaves, crushed
splash of cheap dry sherry
1/2 cup vegetable oil
Combine all ingredient's except meat in a bowl, whisk, or stir to disolve sugar. Taste, and adjust to your own taste. Put meat and marinade in a gallon zip-loc bag and refrigerate 1-2 day's, turning meat twice a day.
Cook over hot grill 2-3 min. per side ( be carefull not to over-cook) basting w/ remaining marinade. Can also do in oven broiler, but best done on the grill, if you are able.
For those who don't spend much time in the kitchen, don't get put off by the list of ingredient's. They are available at most major grocery store's, and once you have them, you can fix a whole lot of batch's of the marinade.
Some times I'll take 2 or 3 backstrap's out of the freezer and fix a big mess at one time, and just double or tripple the measurement's for the ingredient's as needed for that amount of meat.
I hope some of you might enjoy this. Using this recipe, I've made many a convert out of people that claim they don't like Venison ;D. Enjoy! Y.B.
. I've been talking to Doug about it via e-mail and the post here titled "message correction". Thank's Mammaflinter, Y.B.