Yakitori Chicken Wrap

INGREDIENTS: Chef Myron’s Yakitori, Szechuan & Ponzu Sauces  INSTRUCTIONS: Use any sliced chicken breast, grilled breast or tenders that you are already using. Toss and marinate in CHEF MYRON’S ORIGINAL YAKITORI SAUCE for a few min. Make Dressing: 70% CHEF...

Wasabi Pea Encrusted Mahi Mahi

INGREDIENTS: CHEF MYRON’S YAKITORI &  PONZU SAUCES INSTRUCTIONS: Process dried Wasabi Peas to a course coating Dip a thick filet of mahi mahi or any firm thick filet in CHEF MYRON’S ORIGINAL YAKITORI SAUCE to coat. Dredge filet in wasabi pea granules press to...

Venison Sirloin Medallion Au Poivre

INGREDIENTS: Chef Myron’s Eurasian Fusion INSTRUCTIONS: Cut a boneless loin (“backstrap”) from a nice Whitetail or other deer into 3/4” thick medallions, rub lightly with Chef Myron’s Eurasian Fusion (AKA Myron’s Magic 20 GA) and allow to sit for about 15 min....

Venison Cacciatore Gremolata

INGREDIENTS: Chef Myron’s 20 Guage Game Sauce Venison (or other red game meat) round or shoulder Salt pork or bacon and/or olive oil Onions Sweet Red or green Peppers (optional) Carrots Minced garlic Portabella mushrooms Canned or fresh plum tomatoes Red wine Fresh or...

Velveted Teriyaki Stir Fried Sirloin Venison

INGREDIENTS: CHEF MYRON’S 20 GAUGE CHEF MYRON’S PREMIUM TERIYAKI SAUCE 8 oz. “Backstrap” Deer Meat Peanut (or vegetable) oil Onion Bok Choy (Chinese cabbage) Cornstarch Scallions, tomato, parsley or cilantro INSTRUCTIONS: Note: “velveting” is a classical Chinese...

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