lancetkenyon
Well-Known Member
Backstraps (or tenderloins) of choice. I have done this with elk, mule deer, Coues deer, and pronghorn.
2# backstraps
1 whole white onion coarsely chopped or sliced and halved
2-3 jalapeños coarsely diced
4-6 cloves fresh garlic finely diced
1/2 cup Kikkoman teriyaki marinade (the liquid type)
1/2 cup Kikkoman teriyaki glaze (the thicker glaze type)
2 tbsp Black pepper
2 Tbsp crushed red pepper
Take all ingredients and place in a gallon Ziplock bag and marinate 2-3 hours
Remove backstraps and cook on grill or cast iron grill pan over high heat until medium rare (or to your choice)
Remove meat and rest for 10 minutes
Cook the rest of the veggies and marinade in separate pan until onions just start to carmelize but retain their crunch
After resting, slice meat thinly, and spoon veggies over meat while hot out of the pan.
Serve and enjoy.
We do either ramen noodles, rice, or even mashed potatoes as a side. Corn on the cob is my favorite, especially my wife's method (see footnote below).
Sweet and spicy corn on the cob
Fresh corn on the cob
1 cup milk
1/2 cup honey
1 stick salted butter
3-4 jalapeños sliced w. Seeds
1 tbsp black pepper
1 tbsp salt
Fill stock pot with water half full
Add milk, honey, butter, and sliced jalapeños, salt and pepper, and bring to a rolling boil.
Add corn on the cob and cook 8-10 minutes
Serve hot. I add a bit of salt, black pepper, and ground red pepper when served. I like spice/heat...Best corn on the cob I have ever had.
2# backstraps
1 whole white onion coarsely chopped or sliced and halved
2-3 jalapeños coarsely diced
4-6 cloves fresh garlic finely diced
1/2 cup Kikkoman teriyaki marinade (the liquid type)
1/2 cup Kikkoman teriyaki glaze (the thicker glaze type)
2 tbsp Black pepper
2 Tbsp crushed red pepper
Take all ingredients and place in a gallon Ziplock bag and marinate 2-3 hours
Remove backstraps and cook on grill or cast iron grill pan over high heat until medium rare (or to your choice)
Remove meat and rest for 10 minutes
Cook the rest of the veggies and marinade in separate pan until onions just start to carmelize but retain their crunch
After resting, slice meat thinly, and spoon veggies over meat while hot out of the pan.
Serve and enjoy.
We do either ramen noodles, rice, or even mashed potatoes as a side. Corn on the cob is my favorite, especially my wife's method (see footnote below).
Sweet and spicy corn on the cob
Fresh corn on the cob
1 cup milk
1/2 cup honey
1 stick salted butter
3-4 jalapeños sliced w. Seeds
1 tbsp black pepper
1 tbsp salt
Fill stock pot with water half full
Add milk, honey, butter, and sliced jalapeños, salt and pepper, and bring to a rolling boil.
Add corn on the cob and cook 8-10 minutes
Serve hot. I add a bit of salt, black pepper, and ground red pepper when served. I like spice/heat...Best corn on the cob I have ever had.
