Venison Teriyaki

"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."
 
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Ready In:
4hrs 3mins
Ingredients:
14
Yields:
12 skewers
Serves:
4
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ingredients

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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

  1. 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.
     
  2. 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.
     
  3. What a great mariande! I didn't have any sherry and omitted - still just perfect! Thanks!
     
  4. I had my family over and made this for the first time, and they loved it! I didnt think it was too sweet like everyone else said. Very good!
     
  5. 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

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,
 
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