Teriyaki Venison Recipes

BEEF TERIYAKI

Steps:

• In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
• Meanwhile, slice beef into very thin strips.
• In a mixing bowl, combine the cornstarch, broth, soy sauce, sugar and garlic powder. Mix thoroughly.
• In a large skillet, over medium/high heat, saute the beef strips until browned and juices evaporate.
• Stir broccoli and cornstarch mixture into meat. Cook until mixture boils and thickens, stirring frequently. Serve over the cooked rice.

SLOW COOKED TERIYAKI VENISON

Steps:

• Cut venison roast in half and rub with brown sugar. Place roast into a slow cooker and add the apple juice, soy sauce, and salt. Cover and cook on Low setting for 6 hours or until meat is tender. Remove meat from slow cooker, cover, and let stand for 15 minutes.
• Pour drippings through strainer into medium sized bowl, return juices to slow cooker and discard material in strainer. In a small bowl, combine water and cornstarch until smooth; stir into cooking juices until well combined. Cover and cook on High until thickened, about 15 minutes. Slice meat and serve with gravy.

SWEET AND SPICY VENISON JERKY

Steps:

• Whisk together the sugar, black pepper, onion powder, garlic salt, lemon juice, liquid smoke, paprika, hot pepper sauce, Worcestershire sauce, teriyaki sauce, and soy sauce in a large glass or ceramic bowl. Add the venison strips and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 24 hours. Mix the venison a few times as it marinates to ensure even absorption of the marinade.
• Remove the venison strips from the marinade and squeeze off excess. Discard the remaining marinade. Arrange the venison on the racks of a food dehydrator so that it does not overlap.
• Dry the venison on High until dry but still pliable, about 4 hours. The jerky should bend without breaking. Store the jerky in an airtight container or in a resealable plastic bag.

EASY BEEF TERIYAKI

Steps:

• Toss the beef in the cornstarch and place in the fridge for 10 minutes while you are making the sauce and heating up the oil.
• Heat 2 tablespoons of oil in a large skillet.
• When the oil is nice and hot add in the steak (I had to do two batches to avoid overcrowding the pan). Sauté until browned on both side, 3-4 minutes. Remove from the pan and set aside.
• Add the remaining tablespoon of oil to the same pan.
• Add in garlic and ginger and cook for 1-2 minutes.
• In a small bowl combine soy sauce, mirin, brown sugar, sesame oil and fish sauce.
• Pour the soy sauce mixture into the pan and bring to a simmer and cook for 2-3 minutes.
• In a small bowl mix together the cornstarch and water.
• Slowly pour in the cornstarch mixture whisking continuously. Continue to cook until your desired thickness.
• Add steak back to the pan and toss to coat the beef with the sauce.
• Serve immediately with green onions and sesame seeds if desired.

TERIYAKI VENISON JERKY RECIPE

Steps:

• Mix ingredients together thoroughly. If you're multiplying this recipe, a general rule of thumb is one minute of mixing per pound of meat.
• roll or pat out on parchment paper to between 1/8 and 1/4 of an inch.
• Cut into one inch wide strips.
• Transfer over to your dehydrator, or wire rack and dehydrate for 8-12 hours (depending on your temperature and air flow).
• Store in an airtight container for up to two weeks in the refrigerator.
• Enjoy!

TERIYAKI BEEF STIR-FRY

Steps:

• Cut the beef into 1-by-2-by-1/4-inch strips. Put in a bowl and coat with the brown sugar, lime zest, 3 tablespoons of the soy sauce and some black pepper. Set aside for a few minutes while you make the sauce.
• Whisk together the teriyaki sauce, cornstarch, sesame oil, rice vinegar, lime juice and remaining 3 tablespoons soy sauce in a bowl.
• Heat a large skillet over medium-high heat. Add 1 tablespoon of the vegetable oil. Add the beef and stir-fry until brown around the edges, 2 to 3 minutes. Remove to a plate and keep warm.
• Add the remaining 2 tablespoons vegetable oil to the skillet. Add the garlic, ginger and jalapeno and cook for 30 seconds. Add the green beans, carrots and bell pepper and stir-fry for 1 minute. Add the snow peas. Add the beef with its juices and the sauce and cook for another minute.
• Serve over rice and garnish with scallions and sesame seeds.

TERIYAKI VENISON

Steps:

• Place the venison in a large bowl. Cover with the teriyaki sauce, and sprinkle with garlic. Marinate at least 4 hours in the refrigerator.
• Sift together the flour and Creole seasoning. Dredge the venison in the flour mixture to coat. Discard remaining marinade.
• Heat the oil in a skillet over medium heat. Cook the venison 15 minutes, or until browned.

TERIYAKI TENDERLOIN (VENISON, ELK, ANTELOPE)

Steps:

• Mix together first eight ingredients for the marinade. Set aside.
• Cut venison into 1.5-inch pieces (being sure to cut against the grain) and place in shallow pan or bowl. Alternatively, you can slice thinly (see note above), just adjust cooking time accordingly.
• Pour 1/2 of the marinade on meat and toss gently to coat. Cover and place in refrigerator to marinate for 30 minutes (and up to four hours). Cover and refrigerate remaining marinade.
• Remove marinated meat from refrigerator and place on broiler pan. Let sit at room temperature for 20-30 minutes. Turn broiler on to high.
• Place meat in preheated oven, 3-5 inches from broiler. Cook each side for 2-3 minutes (about 2 1/2 minutes for medium-rare). For very thinly sliced meat, broil for 2 minutes total. Meanwhile, place remaining marinade in saucepan and bring to a simmer. Dissolve the arrowroot powder in two tbsp. water and add to marinade, stirring until mixture thickens.
• Remove venison from oven and cover with tin foil. Let rest for five minutes.
• Plate meat with rice and drizzle with teriyaki sauce. Garnish with green onions, sesame seeds, or red pepper flakes, if desired. Serve with steamed veggies or Asian salad for a well-rounded meal.
• Mix together first eight ingredients for the marinade. Set aside.
• Cut venison into 1.5-inch pieces (being sure to cut against the grain) and place in shallow pan or bowl. Alternatively, you can slice thinly (see note above), just adjust cooking time accordingly).
• Pour all of marinade on meat and toss gently to coat. Cover and place in refrigerator to marinate for 30 minutes (and up to four hours). Cover and refrigerate remaining marinade.
• Remove marinated venison from refrigerator and place meat Instant Pot. Mix in 3 Tbsp. water.
• Secure lid and select PRESSURE COOK mode. Set time for 12 (10 minutes for thinly sliced meat) and press START (it will take about 7 minutes to warm up before starting).
• Meanwhile, prepare veggies and garnish, if using. Prepare cornstarch slurry by mixing the cornstarch with 2 Tbsps. water.
• When timer goes off, do a quick release. Remove lid.
• Press CANCEL, then select SAUTE function. With lid off, stir in cornstarch or arrowroot slurry and optional veggies.
• Sauté for 2-5 minutes, depending on how crisp you like your veggies. Press CANCEL to finish.
• Ladle over steamed rice and garnish with green onions, sesame seeds, and/or red pepper flakes, if desired.

VENISON TERIYAKI

Steps:

• 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.

TERIYAKI BEEF

Steps:

• Mix together all sauce ingredients except the oil or butter. Soak beef slices in sauce for at least 1 hour. Fry in a saucepan in oil or butter for about 4 minutes per side, or until tender.