I'm in love with this Teriyaki Marinade! Get yourself some venison soaking in this, and you know you're in for a delicious meal. Best part? It's amazing cold. So I love to make extra and have it on a salad the next day.
It was really hard to get this picture. I had Marius standing over my shoulder grabbing bites inbetween photos asking "Can we eat yet, can we eat yet?" You'd swear he was the three year old.
In the photo I used venison tenderloins. (Not the big backstrap tenderloins that are more common, but the inner rib cage melt-in-your-mouth-like-butter ones. I think you have to butcher your own meat to know the difference.) And it was so worth it. This is a marinade recipe you need in your back pocket to wow people!
The amazing thing is that you buy the cheapest balsamic you can...because you're just going to be reducing it! I love fancy meals that are easy on the budget.
While I've never used any meat but venison for this, I KNOW it would be amazing with any other meat. Especially red meat or chicken! It could easily pair up with pork or salmon.
Balsamic Teriyaki Marinade
- 3 tablespoons butter
- 1 onion
- 9 cloves garlic
- 2 cups balsamic vinegar
- 2 tablespoons tamari, Or soy sauce. Do yourself a favour and get a decent healthy brand
- ½ teaspoon sea salt
- 2 tablespoons sweet rice vinegar
- 1 tablespoon honey
- Sauce the onion and garlic in butter over medium heat.
- Add balsamic vinegar, get it bubbling, then turn down and let it simmer for 5 minutes.
- Whisk in the tamari, salt, rice vinegar and honey.
- Pour some of the Balsamic Teriyaki Marinade over your meat of choice in a liquid tight container. You don't need to cover, just coat. About ½ cup per pound of meat will work great. The longer it sits the better, but at least 2-3 hours. I have some chicken breasts sitting it it right now for 36 hours. They're going to rock my world.
- To cook, look up specific time directions in a book such as Better Home and Gardens for what cut and type of meat you're using. These tenderloins did 3 minutes per side on a medium-high heat grill. I find with red meat, teriyaki is best good and rare!
- Adapted from Steamy Kitchen cookbook.
- Marinates about 5 pounds of meat. I like to freeze portions as it's a bit more labour intensive marinate to make)
- Makes 1 cup
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That looks AMAAAZING! I love your header, btw. You are doing well with your new camera 🙂
Thanks! And it IS amazing!
Reblogged this on MBSIB: The Man With The Golden Tongs.
Korena in the Kitchen
Haha, there's probably a support group out there for the partners of food bloggers - "...and then she wouldn't let me eat my dinner until she'd photographed it! How cruel is that?!" This sounds especially delicious!
Are you going to do a review of the Steamy Kitchen Cookbook? I love her blog but haven't thought of buying the book...
Marius would join that in a heart beat. "I asked her not to post photos of me or talk about me...and then she did anyways..."
I have photos taken of the Steamy Kitchen Cookbook to blog about it! Maybe I'll ignore chores and do that this morning...
Printed this and about to go pull out meat because I have all the ingredients. Thanks!