Venison Teriyaki
- Ready In:
- 4hrs 3mins
- Ingredients:
- 14
- Yields:
-
12 skewers
- Serves:
- 4
ingredients
- 1 lb cubed venison (preferably doe meat)
-
MARINADE
- 1⁄4 cup teriyaki sauce
- 1⁄4 cup soy sauce
- 1⁄4 cup honey
- 1⁄4 cup water
- 1⁄4 cup dry sherry (drinking kind, not cooking sherry)
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon minced garlic
- 1⁄2 teaspoon ground ginger
- 1⁄2 teaspoon dry mustard
- 1⁄2 teaspoon cayenne pepper (optional)
-
GLAZE
- 1⁄4 cup honey
- 1⁄2 teaspoon dry mustard
- wooden skewer
directions
- Soak wooden skewers in warm water for 20 minutes.
- Cut cubed venison in 2-inch wide strips.
- Place in sealable plastic bag.
- In large bowl mix all marinade ingredients and pour over venison.
- Push air out of bag when sealing.
- Marinade for 3 hours or overnight, but not more than 24 hours.
- Mix Glaze ingredients together.
- This can be saved unrefrigerated for several months.
- Preheat outdoor grill to HIGH.
- Remove venison from marinade, reserving marinade in cup for basting.
- Thread venison on skewers.
- Grill close to heat source for 2 minutes, basting twice.
- Turn, baste again, and grill 1 more minute.
- Cooking time will vary with different grills, but do not overcook as the meat will dry out.
- Remove skewers from grill and place on platter.
- Immediately brush with Glaze.
- Serve.
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Reviews
-
Okay, first let me say that basically I don't like venison. We are from the South, thus we call it "deer meat". My husband was given some by a co-worker, so I knew I had to do something with it. THIS WAS GREAT!! I omitted the sherry, we ate all of it at one sitting, even the picky seven year old loved it. I am definitely going to try this with beef also but the deer meat was wonderful.
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This was great! Admittedly I made several changes to the preparation method, and used cooking Sherry instead of the drinking kind but it still came out very well. I made this on a weeknight and didn’t have time to marinate my roast, so after cubing it up I placed it in the bottom of a 9x13 pan, covered it with the marinade, and baked it covered for almost an hour @ 350. Just before serving I removed it from the marinade and brushed it with the glaze. It came out so tender it was falling apart.
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RECIPE SUBMITTED BY
BeachGirl
Edisto Island, South Carolina
I am a retired computer programmer, teacher, and cookbook author. Hubby and I have a grown daughter & SIL, son & DIL and 2 grandgirls. My favorite hobbies: cooking, Silhouette crafting, sewing, embroidery and wearable art, quilting, genealogy research, reading,