Total Time
4hrs 3mins
Prep 4 hrs
Cook 3 mins

Absolutely delicious, much like those served in Chinesee restaurants. No one will know this is venison. They can also be made with cubed beef. My children devour these! Prep time includes 3-1/2 hours marinating time.

Ingredients Nutrition


  1. Soak wooden skewers in warm water for 20 minutes.
  2. Cut cubed venison in 2-inch wide strips.
  3. Place in sealable plastic bag.
  4. In large bowl mix all marinade ingredients and pour over venison.
  5. Push air out of bag when sealing.
  6. Marinade for 3 hours or overnight, but not more than 24 hours.
  7. Mix Glaze ingredients together.
  8. This can be saved unrefrigerated for several months.
  9. Preheat outdoor grill to HIGH.
  10. Remove venison from marinade, reserving marinade in cup for basting.
  11. Thread venison on skewers.
  12. Grill close to heat source for 2 minutes, basting twice.
  13. Turn, baste again, and grill 1 more minute.
  14. Cooking time will vary with different grills, but do not overcook as the meat will dry out.
  15. Remove skewers from grill and place on platter.
  16. Immediately brush with Glaze.
  17. Serve.


Most Helpful

This was very good. It had so much flavor I didn`t put the glaze on. I think I will try this one on chicken.This is in my cookbook.

Rita~ April 01, 2003

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.

catbeckster January 31, 2004

What a great mariande! I didn't have any sherry and omitted - still just perfect! Thanks!

Georgia Swayne September 08, 2003

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a