Venison Teriyaki
Submitted by gail39
Grilled venison marinated in a homemade teriyaki sauce with soy, ginger, and garlic. Cut it into steaks, strips, or bite-size pieces for a wild game twist on a Japanese classic.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
2 hrsTeriyaki and venison might not be the first pairing that comes to mind, but once you taste it, you’ll wonder why it took so long.
The soy-ginger-garlic marinade soaks into the lean meat over a couple of hours, tenderizing it while building layers of salty-sweet flavor. Throw it on the grill or under the broiler, and that marinade caramelizes into a sticky, glossy glaze.
You’ve got options here: cut the venison into thick steaks for a proper dinner, slice it into finger steaks for appetizers, or cube it bite-size for skewers.
Kitchen Tips
- Marinate at least 2 hours, but 4 is better. The soy sauce acts as a tenderizer on lean venison.
- Watch bite-size pieces closely on the grill. They cook in minutes and go from done to overdone fast.
- Brush extra marinade on while grilling for a thicker, stickier glaze.
- Serve over steamed rice with a drizzle of sriracha for some heat.
Ingredients
Directions
Prepare venison to serve in one of the following ways: bite size pieces, steak, or finger steaks.
Blend all marinade ingredients thoroughly and marinate meat for 2 to 4 hours.
Grill or broil to desire degree of doneness, basting occasionally with marinade.
The bite-sized pieces cook quickly so watch carefully.
Comments