Venison Teriyaki
Ingredients
- 1/4 cup Sue Bee® Honey
- 1 pound cubed venison
- 1/2 teaspoon dry mustard
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon dry mustard
- 1/2 teaspoon ground ginger
- 1/2 teaspoon minced garlic
- 1/2 teaspoon baking soda
- 1/4 cup dry sherry
- 1/4 cup water
- 1/4 cup soy sauce
- 1/4 cup teriyaki sauce
- wooden skewers
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.
