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
- Saute 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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