If you’ve visited this website before you may already know I’m partial to Asian cuisine, especially for venison.
This venison teriyaki recipe will demonstrate how effortless it is to make exceptional venison dishes with Asian recipes.
One of the things I love most about Asian cuisine is how few ingredients you need to make flavorful dishes.
This recipe I put together requires ten ingredients or fewer and most of these are just for the sauce.
Let’s start with the meat, which is the star of the show. There are a few cuts of venison that are especially suitable for this dish, but I’ve also made it with some cuts you wouldn’t expect.
If you use the velveting technique, most cuts of venison will work for this dish.
The best cuts of venison for teriyaki:
- Flat Iron
- Top Round
Once you have chosen your preferred cut, slice the meat thinly. I like to marinate the meat for about an hour but this isn’t necessary.
Teriyaki is nothing without sauce. I put together this sauce to compliment the venison, I did this by promoting the sweetness to pair with the natural sweetness of the venison.
The base of this sauce is soy, like most Asian sauces. However, I find most soy sauces a little on the salty side.
So, for this recipe, I used 1/4 cup of regular soy sauce and 1/4 cup of dark soy sauce.
This does two things, it reduces the salt in the recipe and also enhances the sweetness, as dark soy sauce is sweeter than regular.
I also have 1/4 cup of brown sugar in this recipe, you can use regular brown sugar, but lately, I’ve been experimenting with cane sugar and coconut sugar, and really like the outcome.
There is also sake and mirin called for in this recipe, both of these are Asian alcohols, but most convenience stores should stock mirin at least.
Mirin is a sweet alcohol that is primarily used for food, mostly sushi. While sake is also used in many dishes, it is a stronger alcohol and is also used for drinking.
If you cannot find the sake, you can increase the amount of mirin but forgo the sugar.
This dish is relatively easy to cook and takes only a few minutes.
Once you have your sauce mixed together, start by searing the venison on a really hot carbon steel wok/ pan. Once browned, remove and set aside.
Next, add your aromatics, and get a quick gentle cook done while the pan temp is reduced from the meat.
Add your sauce, and cook for 2-3 minutes until the edges start to bubble. Return the venison to the wok. Add the peppers, and cook for a further 2 minutes.
Add the cornstarch slurry. Add the spring onions and sesame seeds.
That’s it. Serve over a bed of rice.
- 1 lb venison Sliced thinly
- 1 tbsp sesame seeds taosted
- 1 bell pepper sliced
- 1 tsp ginger grated
- 1 tsp garlic minced
- 2 green onions chopped
- 1/4 cup soy sauce
- 1/4 cup dark soy sauce
- 1/4 cup brown sugar (coconut or cane sugar are also good options)
- 1/2 cup mirin
- 1/2 cup sake see note 1
- 1 tbsp cornstarch
- 1 tbsp water
- In a bowl mix the soy sauces, sake, mirin, and sugar together
- Heat the wok on high heat, add vegetable oil, and coat the wok well. Add the venison around the outside of the wok and let brown. Turn the venison and brown the other side remove from wok and set aside
- Add the ginger and garlic to the wok and cook for 1 minute
- Add the sauce to the pan and cook until the edges bubble, 1-2 minutes.
- Add the pepper
- Return the venison to the wok
- mix the cornstarch and water together to make a slurry. Tilt the wok so the liquids come to one side. Add the slurry to the liquids, give a quick stir, and set the pan back down normally. Cook until you reach your desired consistency (2-3 minutes)
- Add the green onion and sesame seeds.
- Sake may be hard to come by in some stores. If you are unable to find sake you can use an extra 1/4 cup of mirin instead. You will also need to reduce the sugar by half, as mirin is sweeter than sake.