By BeachGirl on February 15, 2003
"Absolutely delicious, much like those served in Chinesee restaurants. No one will know this is venison. They can also be made with cubed beef. My children devour these! Prep time includes 3-1/2 hours marinating time."
Serving Size: 1 (195 g)
Servings Per Recipe: 4
"This was very good. It had so much flavor I didn`t put the glaze on. I think I will try this one on chicken.This is in my cookbook."
"Okay, first let me say that basically I don't like venison. We are from the South, thus we call it "deer meat". My husband was given some by a co-worker, so I knew I had to do something with it. THIS WAS GREAT!! I omitted the sherry, we ate all of it at one sitting, even the picky seven year old loved it. I am definitely going to try this with beef also but the deer meat was wonderful."
"What a great mariande! I didn't have any sherry and omitted - still just perfect! Thanks!"
"I had my family over and made this for the first time, and they loved it! I didnt think it was too sweet like everyone else said. Very good!"
"This was great! Admittedly I made several changes to the preparation method, and used cooking Sherry instead of the drinking kind but it still came out very well. I made this on a weeknight and didnâ€™t have time to marinate my roast, so after cubing it up I placed it in the bottom of a 9x13 pan, covered it with the marinade, and baked it covered for almost an hour @ 350. Just before serving I removed it from the marinade and brushed it with the glaze. It came out so tender it was falling apart."
"Excellent! Even tasted good reheated the next day. My DH is a hunter and we have lots of venison. Thanks for a new recipe BeachGirl!"
"I had no sherry so I used Jim Bean. Used the marinade and the glaze. I made pan fried butter steaks and cooked them med-rare. Fantastic... Thanks for this one. Its now in my cookbook. Geo."
"This is an amazing recipe! We eat lots of venison, and I must say this is one of the most tender and flavorful preparations we've had. I had not used baking soda in a marinade before-it made the meat incredibly tender and juicy. Thanks!"
"Turned out great! I, too, left out the dry sherry, but the way it turned out, I don't think it didn't need it at all. I will definitely add this to my recipe collection! Thanks!!!"
"I made this for a gathering of family and friends. They loved it so much they re-named it "meat candy"!"