Steak-on-a-Stick—Venison Teriyaki

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Venison teriyaki skewers

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


  • ½ lb to 1 lb venison chunks, cut into strips (about ½ inch wide by 3 to 5 inches long)
  • Teriyaki sauce (recipe below)
  • Bamboo skewers
  • 1 cup sesame seeds


  1. Cut the venison into strips and place in container with lid. Cover the meat with teriyaki sauce. If the sauce doesn’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).
  2. After marinating, put meat on skewers, threading well enough so the meat won’t fall off when cooking.
  3. Clean out the container and put the meat on the skewers back in it.
  4. Pour the cup of sesame seeds over the meat, cover, and shake so that the seeds cover all the meat.
  5. Heat grill to 350.
  6. Place the skewers on the grill. By the time you’ve put the last one down, it will be time to flip. They generally take 3 to 5 minutes to cook.

Quick Notes

Because you are marinating this, you don’t have to use prime cuts of meat. Just make sure you’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


  • ¼ cup soy sauce
  • 1 cup water
  • 1 tbs minced ginger (fresh or from a jar)
  • 3 tablespoons brown sugar
  • 1 clove garlic, minced
  • ½ tsp honey
  • ¼ cup cold water (if needed to thin sauce)


  1. 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 it’s the consistency you want.

Microformatting by hRecipe.

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