Venison Teriyaki

Recipe by BeachGirl
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 4hrs 3mins
SERVES: 4
YIELD: 12 skewers
UNITS: US

INGREDIENTS

Nutrition
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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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