Backstrap Teriyaki

whole or butterfly backstrap or choice steak
1/2 cup soy
1/2 cup honey or brown sugar
1 T ginger
2 t garlic
salt and pepper to taste

Mix all ingredients in a large mixing bowl or in a large ziplock bag.  Add whole backstrap or individual steaks to the mixture and make sure they are completly coated.  Marinade for 12 to 24 hours in the refrigerator, turning two or three times.

Preheat grill on low setting.  Cook until medium rare.  Turn grill off and let meat sit (on grill) for 10 minutes before serving.

Shepherds Pie

2 pounds lean ground game meat
2 tablespoon butter
1 teaspoon Worcestershire sauce
2 eggs, separated
6 tablespoons butter
8 potatoes, peeled, boiled, and mashed
1 cup finely chopped onion
2 tablespoon ketchup
1 or so cups sliced mushrooms
beef broth
1/2 cup heavy cream
1/4 teaspoon garlic powder
Parmesan cheese

Brown ground beef.  SautÈ onions in 2 tablespoons butter until golden. Mix ground beef with onions, ketchup, mushrooms, Worcestershire sauce, salt, and pepper. Add a few tablespoons of beef broth and cook, covered, over low heat for 15 to 20 minutes, adding more beef broth as necessary to keep moist. Beat egg yolks until light, then in another bowl, beat whites until stiff. Beat the yolks, cream, 6 tablespoons butter, and garlic powder into hot mashed potatoes. Gently fold in beaten egg whites. Put meat mixture into a casserole  dish then top with potato mixture. Sprinkle with Parmesan cheese and bake at 350 until potato topping is puffed and browned, about 25 to 35 minutes.

Meatloaf *

1 1/2 pounds ground game meat
Salt and pepper to taste
1/2 cup Italian bread crumbs
1 egg
2 cloves garlic, minced
1/4 small white onion, grated
3 tablespoons grated cheese, Parmigiano or Romano
2 tablespoons chopped flat-leaf parsley
1 cup baby spinach
6 slices prosciutto ham
6 slices deli sliced provolone
Extra-virgin olive oil, for drizzling

Preheat oven to 450 degrees F.

Mix meat and next 10 ingredients as if you were making a traditional meatloaf. Flatten meat out on a waxed paper lined cookie sheet into a thin layer: 1/2-inch thick, 12 inches long by 6 to 8 inches wide. Cover meat with spinach, prosciutto and provolone then roll the meat, using the waxed paper to help roll up into a large log, working across the 6 to 8-inch side, resulting in a 12-inch long log.  Drizzle the log with extra-virgin olive oil to coat lightly.  Roast meatroll 30 minutes. Cut into 1-inch slices, 3 pieces per portion, and serve. Make pasta while meat is in the oven.

*Rachel Ray recipe