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These are a perfect appetizer to bring to a party and introduce skeptics to the wonders of venison. They are great hot or cold. They are always gone within about 5 minutes of putting them out.
Recipe: Venison Teryaki Skewers
- Â½ lb to 1 lb venison chunks, cut into strips (about Â½ inch wide by 3 to 5 inches long)
- Teriyaki sauce (recipe below)
- Bamboo skewers
- 1 cup sesame seeds
- Cut the venison into strips and place in container with lid. Cover the meat with teriyaki sauce. If the sauce doesnâ€™t cover the meat, add water until all pieces are submerged. Place in fridge and let marinate for 4 to 8 hours (the longer the meat marinates, the more tender it will be).
- After marinating, put meat on skewers, threading well enough so the meat wonâ€™t fall off when cooking.
- Clean out the container and put the meat on the skewers back in it.
- Pour the cup of sesame seeds over the meat, cover, and shake so that the seeds cover all the meat.
- Heat grill to 350.
- Place the skewers on the grill. By the time youâ€™ve put the last one down, it will be time to flip. They generally take 3 to 5 minutes to cook.
Because you are marinating this, you donâ€™t have to use prime cuts of meat. Just make sure youâ€™re using pieces of venison that you can cut to into the strips
Cooking time (duration): 15
Number of servings (yield): 6
Meal type: hors d’oerves
Recipe: Teriyaki Sauce
- Â¼ cup soy sauce
- 1 cup water
- 1 tbs minced ginger (fresh or from a jar)
- 3 tablespoons brown sugar
- 1 clove garlic, minced
- Â½ tsp honey
- Â¼ cup cold water (if needed to thin sauce)
- Combine all the ingredients in a saucepan and bring to a boil, stirring constantly to allow the sauce to thicken. Once it reaches a boil, take it off the heat and let it cool. If it looks too thick, add the cold water until itâ€™s the consistency you want.
Microformatting by hRecipe.
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