4 ea Salmon steaks, large 3 T Butter, melted 3 T Peanut or olive oil 2 T Lemon juice 2 T Garlic, minced, fresh 1 t Tarragon, minced, fresh 1/4 t Lemon peel, grated 1/8 t Red pepper flakes 1 x Salt & pepper to taste 1 x Lemon wedges Combine butter, oil, lemon juice, tarragon, lemon peel and pepper flakes to make a marinade. Place fish steaks on broiler and brush with half the marinade. Broil under pre-heated broiler, 2 inches from heat, for 4 minutes. Turn the steaks, brush with remaining marinade, and broil until fish flakes to fork (about 4 more minutes). Salt and pepper to taste and serve immediately with lemon wedges. Also for: Use cobia, king mackerel, grouper or other large fish steaks Source: FIELD & STREAM May 85 Recipe date: 05/15/85 |
6 1/4 inch thick slices of venison loin (backstrap) or more, depending upon the appetite of those you are serving Several cloves of garlic, peeled and cut in half 3 tablespoons of whole black pepper corns, coarsely crushed 3 tablespoons of butter and 2 tablespoons of olive oil Score the steaks all over with a sharp knife. Rub each steak, on both sides, with a cut garlic clove. Press the cracked black peppercorns into one side of each steak. In a large cast iron skillet (use 2 to get the cooking done more quickly), melt the butter and olive oil. You may not need to use all the butter and oil mix in each skillet. Use your judgment. When the mix of oil and butter is hot, add the steaks. Fry them on each side, about 3 minutes in all. Serve them with the cooking butter, which should not have burned, by pouring the butter over the steaks. |
3 Tablespoons butter 1 Teaspoon garlic, powder 1/2 Cup A-1 Sauce 3 Tablespoons Worcestershire Sauce 2 1/2 Pounds Venison Steaks Melt butter in saucepan over low heat; add garlic powder, A-1 sauce, & Worcestershire sauce; mix well. Bring to boil, then remove from heat. Place steaks on broiler pan. Brush on sauce, then broil 5 minutes; turn & brush sauce on other side. Broil for 5 minutes or to desired doneness. Use sauce generously. |
2 lb Venison 1/2 c Soy Sauce 1/3 c Grated Onion 1/4 c Water 2 tb Sugar 1 ts Ground Ginger 1 Clove Garlic, minced Prepare venison to serve in one of the following ways: bite size pieces, steak, or finger steaks. Blend all marinade ingredients thoroughly and marinate meat for 2-4 hours. Grill or broil to desire degree of doneness. Baste occasionally with marinade. The bite-sized pieces cook quickly so watch carefully. |
2 sm Venison steaks 1 tb Butter Dash of fennel Garlic salt Basil White cooking wine Melt butter in frying pan over medium heat. Put steaks in pan and add fennel, garlic salt and basil. Cook for 5 to 10 minutes or until done to your liking. |
Stephen Ceideburg 1/2 tb Butter Black pepper 50 g Chopped green onions 200 ml Port wine 300 ml Stock 24 Peeled chestnuts 1 tb Butter 8 Venison medallions 4 Figs By rights, this dish requires lengthy preparation of a stock made with the bones and trimmings of venison. However, this is impossible for most of us who buy venison as a boneless fillet. A good beef stock is a satisfactory substitute and if you use a canned beef bouillon (Campbells makes one) and prepare the chestnuts in advance, the meal can be prepared very rapidly. Melt half a tablespoon of butter in a heavy saucepan, add a good grinding of black pepper and gently cook 50 g chopped green (spring) onions. Add 200 mL port and reduce. Add 300 mL stock and 24 peeled chestnuts and simmer for about 20 minutes or until the sauce becomes syrupy. Set aside and keep warm. Heat a heat a heavy-based frying pan, add a tablespoon of butter. When it is very hot, cook 8 medallions of venison, each about 1 cm thick. Sear them for a maximum of 1 minute on each side, to ensure they are still rare. Meanwhile, butter a baking tray and slice onto it 4 figs. Place under a grill to heat through. Divide the sauce and chestnuts between four heated plates and add to each plate 2 medallions of venison and a fan of fig slices. Serve immediately. Posted by Stephen Ceideburg From an article by Meryl Constance in The Sydney Morning Herald, 5/4/93. Courtesy Mark Herron. ----- |
1 lb Ground venison 6 c Unbleached flour 1 1/2 c Buttermilk 4 tb Butter or margarine 4 tb Honey 1/2 ts Salt 1 Package of yeast 1/4 c Warm water 3 c Grated cheese 1 sm Onion, chopped 2 cn Pizza sauce Chives (optional) Oregano Garlic powder Pepper Thyme First, measure flour into large bowl. In a separate container combine buttermilk, butter, honey and salt. Heat the buttermilk mixture to lukewarm. Dissolve yeast in warm water. Add yeast and milk mixture to flour and combine to make a firm dough. Turn dough out and kneed for about 6 minutes, or until it is smooth and elastic. Put the dough in a greased bowl, cover and let rise until double in bulk, about 1 hour. While dough is rising, prepare the toppings. Grate plenty of cheese. Chop some onions and some wild chive if you have some handy. Fry venison, crumbling it as you fry. When dough has risen, punch it down, divide it in half, and roll out the two parts to fit your baking sheets. The dough should be about 1/4-inch thick. Let the rolled out dough rise for about 15 minutes. Spread a generous amount of pizza sauce on the dough. Sprinkle on plenty of oregano, garlic powder, pepper and a little thyme. Top with grated cheese and the crumbled venison. Bake at 350F for 20 to 30 minutes. |