Post by strippitman on Nov 30, 2012 9:28:54 GMT -5
As I was butchering a deer I hit while on my way out to hunt last Sunday morning ( 
True Story!) I was contemplating how I wanted to prepare my next meal with it. I began looking through my collection of marinades that I have and came across a bottle of "Island Soyaki" that I picked up from Trader Joe's in Indy a while back. I thought, "what the heck, I'll give it a try. Should taste good on deer." Boy was I right! But the marinade wasn't even the part that made it so great. It was the fact that I butterflied the backstraps so they were about 3/4" thick and then pounding them with a tenderizing mallet until they were about half the thickness of their orignal size. This was magic. I left one that I didn't use the mallet on and it wasn't near as tender as the ones I tenderized. Huge difference! You young kids out there, this is simple to make. Impress mom and dad by making this for them! My wife (who never eats deer meat) decided to try some after me and my boys were ooooo'ing and aaaaah'ing over it. She said it it was better than any beef she's ever had. She said she would've never known it was deer! Here are some pics with the recipe to follow. I also stole the ingredient list off the side of the Soyaki bottle and have my rendition of this sauce so that you don't have to run to TJ's to get some.
The Sauce...yum!
While cooking...My fire wasn't near as hot as I would've liked it. A really hot fire would've made these even better!
Finished product:
The recipe:
6-8 Butterflied backstraps (chops) about 3/4" thick
Soayaki Sauce (recipe follws)
Salt
Pepper
Garlic Powder
Take the chops and season each side with the salt, pepper and garlic powder. Using a tenderizing mallet, pound chops until they are about half the thickness of their original size. This will also pound the seasonings deep into the meat. Put them in a ziploc bag and pour enough soyaki sauce in to cover the meat. Place in referigerator overnight and turn a few times if possible. Cook on a very hot grill or skillet. enjoy!
Island Teriyaki Sauce
1/4 Olive oil
1/4 cup Soy sauce
1 cup teriyaki sauce
2 TBSP of sesame seeds
pinch of ginger
1 TBSP garlic powder or 2 fresh garlic cloves minced
1 TBSP onion powder
Combine all ingredients and pour over deer chops.
True Story!) I was contemplating how I wanted to prepare my next meal with it. I began looking through my collection of marinades that I have and came across a bottle of "Island Soyaki" that I picked up from Trader Joe's in Indy a while back. I thought, "what the heck, I'll give it a try. Should taste good on deer." Boy was I right! But the marinade wasn't even the part that made it so great. It was the fact that I butterflied the backstraps so they were about 3/4" thick and then pounding them with a tenderizing mallet until they were about half the thickness of their orignal size. This was magic. I left one that I didn't use the mallet on and it wasn't near as tender as the ones I tenderized. Huge difference! You young kids out there, this is simple to make. Impress mom and dad by making this for them! My wife (who never eats deer meat) decided to try some after me and my boys were ooooo'ing and aaaaah'ing over it. She said it it was better than any beef she's ever had. She said she would've never known it was deer! Here are some pics with the recipe to follow. I also stole the ingredient list off the side of the Soyaki bottle and have my rendition of this sauce so that you don't have to run to TJ's to get some.The Sauce...yum!
While cooking...My fire wasn't near as hot as I would've liked it. A really hot fire would've made these even better!
Finished product:
The recipe:
6-8 Butterflied backstraps (chops) about 3/4" thick
Soayaki Sauce (recipe follws)
Salt
Pepper
Garlic Powder
Take the chops and season each side with the salt, pepper and garlic powder. Using a tenderizing mallet, pound chops until they are about half the thickness of their original size. This will also pound the seasonings deep into the meat. Put them in a ziploc bag and pour enough soyaki sauce in to cover the meat. Place in referigerator overnight and turn a few times if possible. Cook on a very hot grill or skillet. enjoy!
Island Teriyaki Sauce
1/4 Olive oil
1/4 cup Soy sauce
1 cup teriyaki sauce
2 TBSP of sesame seeds
pinch of ginger
1 TBSP garlic powder or 2 fresh garlic cloves minced
1 TBSP onion powder
Combine all ingredients and pour over deer chops.
Just another night at work for me and Monty will be back here again bright and early. 
