Venison Teriyaki
Transform your dinner table with the rich, savory flavors of Venison Teriyaki—a gourmet twist on a classic Asian-inspired dish. Tender, lean venison loin is marinated in a delectable blend of soy sauce, brown sugar, honey, garlic, and ginger, then seared to perfection for a quick and flavorful meal. The dish is finished with a glossy teriyaki glaze, achieved through a simple cornstarch slurry, and garnished with vibrant green onions and nutty sesame seeds for a restaurant-quality presentation. Perfect served over fluffy steamed rice or paired with sautéed vegetables, this crowd-pleasing recipe brings together the bold umami of traditional teriyaki with the gamey richness of venison. Whether you're exploring new ways to cook venison or looking to impress with a unique dish, this Venison Teriyaki recipe is flavorful, easy to prepare, and destined to become a family favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Venison loin
- 0.5 cup Soy sauce
- 0.25 cup Brown sugar
- 2 tablespoons Honey
- 3 pieces Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 1 tablespoon Sesame oil
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 1 tablespoon Sesame seeds
- 2 stalks Green onions, chopped
- 2 tablespoons Vegetable oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Prepare the venison loin by trimming any excess fat or silver skin. Slice the venison into thin strips, about 1/4 inch thick. Season the strips with salt and black pepper.
In a medium bowl, mix the soy sauce, brown sugar, honey, minced garlic, grated ginger, and sesame oil to create the teriyaki marinade. Reserve 1/4 cup of the marinade for later use.
Place the venison strips in the marinade and toss to coat thoroughly. Cover and refrigerate for at least 1 hour, or up to 4 hours, to allow the flavors to develop.
Heat vegetable oil in a large skillet or wok over medium-high heat. Remove the venison from the marinade, shaking off any excess liquid. Sear the venison strips in batches for 1-2 minutes on each side until browned but not overcooked. Remove from the skillet and set aside.
In the same skillet, pour the reserved teriyaki marinade. Bring it to a simmer over medium heat.
In a small bowl, mix the cornstarch with water to form a slurry. Slowly add the slurry to the simmering marinade, stirring constantly until the sauce thickens to a glaze-like consistency.
Return the cooked venison strips to the skillet and toss them in the teriyaki glaze until evenly coated. Cook for another 1-2 minutes, allowing the venison to absorb the flavors.
Garnish the dish with sesame seeds and chopped green onions before serving.
Serve the venison teriyaki hot over steamed rice or with sautéed vegetables for a complete meal.
Nutrition Facts
Calories |
1511 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.1 g | 77% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 24.9 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 6071 mg | 264% | |
| Total Carbohydrate | 91.4 g | 33% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 71.0 g | ||
| Protein | 150.8 g | 302% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 140 mg | 11% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 2123 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
