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.

Nutriscore Rating: 57/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

In the same skillet, pour the reserved teriyaki marinade. Bring it to a simmer over medium heat.

Step 6

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.

Step 7

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.

Step 8

Garnish the dish with sesame seeds and chopped green onions before serving.

Step 9

Serve the venison teriyaki hot over steamed rice or with sautéed vegetables for a complete meal.

Nutrition Facts

Serving size	(792.1g)

Amount per serving	% Daily Value*
Calories	1510.9

Total Fat 60.1g	0%
Saturated Fat 12.0g	0%
Polyunsaturated Fat 24.9g
Cholesterol 385.6mg	0%
Sodium 6071.0mg	0%
Total Carbohydrate 91.4g	0%
Dietary Fiber 3.2g	0%
Total Sugars 71.0g
Protein 150.8g	0%

Vitamin D 0IU	0%
Calcium 139.5mg	0%
Iron 19.0mg	0%
Potassium 2122.6mg	0%

*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.

Source of Calories

Fat: 35.8%

Protein: 40.0%

Carbs: 24.2%