4 hrs 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.
My Private Note
Units: US | Metric
- 453.59 g cubed venison (preferably doe meat)
- 59.14 ml teriyaki sauce
- 59.14 ml soy sauce
- 59.14 ml honey
- 59.14 ml water
- 59.14 ml dry sherry (drinking kind, not cooking sherry)
- 2.46 ml baking soda
- 2.46 ml minced garlic
- 2.46 ml ground ginger
- 2.46 ml dry mustard
- 2.46 ml cayenne pepper (optional)
- 1Soak wooden skewers in warm water for 20 minutes.
- 2Cut cubed venison in 2-inch wide strips.
- 3Place in sealable plastic bag.
- 4In large bowl mix all marinade ingredients and pour over venison.
- 5Push air out of bag when sealing.
- 6Marinade for 3 hours or overnight, but not more than 24 hours.
- 7Mix Glaze ingredients together.
- 8This can be saved unrefrigerated for several months.
- 9Preheat outdoor grill to HIGH.
- 10Remove venison from marinade, reserving marinade in cup for basting.
- 11Thread venison on skewers.
- 12Grill close to heat source for 2 minutes, basting twice.
- 13Turn, baste again, and grill 1 more minute.
- 14Cooking time will vary with different grills, but do not overcook as the meat will dry out.
- 15Remove skewers from grill and place on platter.
- 16Immediately brush with Glaze.
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Nutritional Facts for Venison Teriyaki
Serving Size: 1 (195 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 356.3
- Calories from Fat 26
- Total Fat 2.9 g
- Saturated Fat 1.0 g
- Cholesterol 95.2 mg
- Sodium 1904.5 mg
- Total Carbohydrate 41.3 g
- Dietary Fiber 0.4 g
- Sugars 38.1 g
- Protein 29.0 g