Here are some great books on Deer:
Venison:
QUALITY VENISON: HOMEMADE RECIPES AND HOMESPUN DEER TALES
OH DEER!: THE VENISON COOKBOOK FOR BEGINNERS
Deer Farming and Management:
MANAGEMENT AND HEALTH OF FARMED DEER
WHITEHEAD ENCYCLOPEDIA OF DEER
DEER OF THE WORLD; THEIR EVOLUTION, BEHAVIOUR, AND ECOLOGY
RED DEER; BEHAVIOR AND ECOLOGY OF TWO SEXES
PLEISTOCENE RED DEER, REINDEER AND ROE
VERT AND VENISON: FOREST LAWS AND RESOURCE MANAGEMENT: THE ENGLISH EXPERIENCE
WHITETAILS: BEHAVIOR ECOLOGY CONSERVATION
Hunting:
LOOK AT LIFE FROM A DEER STAND
SECRET STRATEGIES FROM NORTH AMERICA'S TOP WHITETAIL HUNTERS; BOW AND GUN HUNTERS SHARE THEIR SUCCES
THE DEER HUNTERS: THE TACTICS, LORE, LEGACY AND ALLURE OF AMERICAN DEER HUNTING
Deer Antlers:
ANTLERS: NATURE'S MAJESTIC CROWN
Novels and Misc:
WHITETAILED DEER: 2000 CALENDAR
GARDENING IN DEER COUNTRY; FOR THE HOME AND GARDEN
HOW THE BABY DEER GOT SPOTS: A STORY BASED ON INDIAN LEGEND
FOREST (I CAN READ BOOK SERIES)
DEER OF CHINA: BIOLOGY AND MANAGEMENT : PROCEEDINGS OF THE INTERNATIONAL SYMPOSIUM ON DEER OF CHINA,
This is Da Kine Kamaina Molokai recipe (old time Molokai , Hawaiian recipe) for Teriyaki Venison marinade. This recipe is best (most original) when used with Axis deer, since that is the only species popular on the island.
The best way to prepare the meat is to freeze a large roast, then (usually using a band saw) cut it into 1/4 (and I don't mean 3/8 or 1/2) inch steaks - cutting cross grain, of course. I guess if you could cut it 1/4 inch without freezing it, that would be better, but our meat cutting skills were never that good.
Marinate it overnight or longer (24 hours doesn't hurt) and cook it on a wood grill fire. I know you don't have Kiave wood, but oak or misquite works well. Heck, it's even great with briquettes. Cook as long as you need to for safety, or to taste. (Some like it still kickin', others like it crispy). Since it is thin, and has sugar (from both the sugar and sake) it will brown fast. Serve sizzling hot, like on a hot Fajita platter for warmth and effect.
This stuff is Superb! It is even great cold on a sandwich.
1/4 c. soy sauce - can be increased to 1 c. for added saltiness
3/4 c. water
2 T. oil
1/4 c. sugar
1 t. garlic powder (fresh is good too)
1 t. ground ginger (pronounced Geen-Ja in Hawaii)
1 t. onion powder (fresh is good too)
sake, sherry, etc. (optional)
1 lb. meat
Aloha!
Courtesy of Debbie Blickenstaff Kelsay - haole wahini. Ke kukui o Molokai