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.

• Ready In: 4 hrs 3 mins
• Serves: 4
• Yields: 12 skewers

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

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.