Yellowfin Tuna Sashimi

Yellowfin Tuna Sashimi

This is about the easiest and most delicious way to eat Yellowfin Tuna:

Need:
– super fresh tuna – 1 lb makes a good starter dish for several people
– sharp sharp knife
– soy sauce
– lemon
– teriyaki or eel sauce (adds a little sweet )

Prep:
Take fillet or chunks of yellowfin tuna and, cutting against the grain, slice paper thin bite size pieces. Lay thin tuna pieces on a serving plate then squeeze the lemon and drizzle soy sauce on top. Drizzle the teriyaki or eel sauce on top sparingly to add a little sweetness. You can always add some garnish on top to make it pretty as well.

Throw a few chop sticks on the table and enjoy. We will usually cut open the first Yellowfin that hits the deck and eat it without all the lemon and teriyaki. It is delicious just by itself but, is even better dressed up.

YFT Sashimi

Venison Kabobs

Alright, here is the first recipe for all you killers out there. There are lots of folks that just don’t like the taste of whitetail deer. I would suggest that the reason is it wasn’t cooked properly. The most common mistake is cooking it too long. If you’ve ever eaten tough, chewy venison, that is most likely the cause. I totally understand though, people don’t feel as comfortable eating medium-rare deer as they do beef. The answer is: don’t tell them its deer. Easy as that. Think they will call your lie? Try this recipe first.

Venison Kabobs

Prep time: 20 minutes. Cook Time: 10 minutes.

Marinade

  • 6 oz. pineapple juice
  • 2 oz. soy sauce
  • 1 tsp. Garlic Powder or 2 tsp. minced garlic
  • 1/2 tsp. Ground ginger
  • Splash of vegetable oil
  • Skewers- If you are using wood skewers, soak in water for at least 20 minutes so they will not burn.
  • Venison Backstrap or Tenderloin
  • White Mushrooms with stems removed, washed
  • Onions cut in one inch long pieces 3 layers wide
  • Bell Pepper cut in one inch pieces
  • Any of your favorite vegetables cut in once inch pieces.

First, remove as much of the white membrane and fat from the backstrap as possible. Cut the venison into approx. 1 inch cubes and place in a dish or gallon zip-lock bag. Cover the venison cubes with marinade, cover and place in the refrigerator at least over night and up to 2 days.

30 minutes before you are ready to eat, fire up the grill or smoker to 300-350 degrees F. Thread the skewers with the veggies and meat. Put them on the grill.

Grill for about 5 minutes per side making sure not to overcook them. 5 minutes per side is only an estimate. Do NOT overcook. The veggies should have a little bit of browning when done. If you cook them too long, you will not be able to fool your wife into thinking it is beef. If you get them just right, wait until she finishes eating and proclaims how delicious it tastes and, then spring the truth on her. If it tastes good enough, you won’t have to trick her again.