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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.
Aunt Sue's Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.
Aunt Sue's® Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.

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