Store
Kate Fiduccia's Wild Game Cooking: Kate's Gourmet Steakhouse Grill
At long last! This savory, finger-licking-good sauce is ideal for venison steaks, venison burgers, chicken wings, beef steaks, and so much more! Kate's Gourmet Steakhouse Grill sauce and marinade is a thick, tangy sauce with a base of molasses and a hint of cayenne to give it that subtle "zing"! Once you have tasted it, you'll be wanting more!
Kate's Gourmet Steakhouse Grill is outstanding for marinating, grilling, baking, sauteing and as a dipping sauce.
Suggestions:
Grill: Venison Steaks, Shrimp, Chicken Breasts or Wings, Beef Steaks, Pork Chops
Stir-Fry: Venison Loin Strips, Chicken, Vegetables, Beef, Shrimp
Saute: Chicken, Beef, Veal
Dipping: Chicken, Shrimp, Venison Strips
Topping: Drizzle on top of a Meatlover's Pizza
Sample Recipes:
BAKED CHICKEN BREAST ALA STEAKHOUSE GRILL
Brush 4 chicken breasts with olive oil and pepper. Bake for 60 minutes at 350 degrees or until done. Brush a full coat of KATE'S GOURMET STEAKHOUSE GRILL sauce over the chicken in the last 5 minutes of cooking. Serve with rice and broccoli or grilled asparagus.
VENISON SALISBURY STEAKHOUSE GRILL
Preheat overn to 350 degrees.
Mix 1 lb. ground venison, 1 egg, 1/2 cup breadcrumbs, and 3 tablespoons KATE'S GOURMET STEAKHOUSE GRILL. Mix with hands until all ingredients are blended. Divide the mixture into two. Shape into to small salisbury style patties/loaves.
Heat 1 tbsp. oil in a medium skillet over medium-high heat. When the oil is hot, place the salisbury steaks in the pan and brown on both sides, about 2 minutes each.
Place the salisbury steaks on a baking sheet and put in the hot oven. Check for doneness after 15 minutes. When the internal temperature is no less than 160 degrees, the salisbury steaks can be removed from the oven.
Serve with a hot brown gravy, roasted potatoes and a salad.
Tips For Marinating
To make marinating simple, use a large plastic zip-top bag. Place marinade and meat in the zip-top bag, place it in the refrigerator and turn occasionally.
Chicken and seafood absorb a marinade better if you score the skin prior to marinating.
Never re-use a marinade that has been used with raw meat, poultry or seafood. Once you remove your food from the marinade, throw out the used marinade immediately to be safe.
Grilling Tips
After meat, poultry and seafood have been marinated in the refrigerator, wait until they return to room temperature before grilling to ensure even cooking.
For outside grilling, make sure the grill grate is clean and well-oiled with olive oil to prevent food from sticking.
Baste with marinade as you cook. Basting prevents burning and adds more flavor.
Time Saver
If you don’t have the time to marinate, simply use the marinade for basting while you grill.
