RE: Venison Recipes
2008/10/31 10:50:17
(permalink)
This is great for backstraps or steak.
Never use precise measurements, so I'm guesstimating.
In a tupperware container big enough to lay the chops or steaks flat, mix about 1/2 cup soy sauce, 1/2 cup dark beer (Yuengling Black & Tan or Amber Bock), 4 tablespoons of brown sugar, 3 cloves of fresh, minced garlic, and about 1 teaspoon of ground ginger.
Score your meat with a knife, toss in the meat, cover & shake, shake, shake. Let it sit about 4-6 hours shaking about every hour.
I always grill it outside. Cook over medium low heat till the outside is slightly charred. Medium rare is the best, since venison doesn't have much fat and dries out pretty quickly.
Best venison I've ever had.