Venison Teriyaki
Write a review
Print
Ingredients
  1. 1/4 cup Sue BeeĀ® Honey
  2. 1 pound cubed venison
  3. 1/2 teaspoon dry mustard
  4. 1/2 teaspoon cayenne pepper
  5. 1/2 teaspoon dry mustard
  6. 1/2 teaspoon ground ginger
  7. 1/2 teaspoon minced garlic
  8. 1/2 teaspoon baking soda
  9. 1/4 cup dry sherry
  10. 1/4 cup water
  11. 1/4 cup soy sauce
  12. 1/4 cup teriyaki sauce
  13. wooden skewers
Instructions
  1. Soak wooden skewers in warm water for 20 minutes.
  2. Cut cubed venison in 2-inch wide strips.
  3. Place in sealable plastic bag.
  4. In large bowl mix all marinade ingredients and pour over venison.
  5. Push air out of bag when sealing.
  6. Marinade for 3 hours or overnight, but not more than 24 hours.
  7. Mix Glaze ingredients together.
  8. This can be saved unrefrigerated for several months.
  9. Preheat outdoor grill to HIGH.
  10. Remove venison from marinade, reserving marinade in cup for basting.
  11. Thread venison on skewers.
  12. Grill close to heat source for 2 minutes, basting twice.
  13. Turn, baste again, and grill 1 more minute.
  14. Cooking time will vary with different grills, but do not overcook as the meat will dry out.
  15. Remove skewers from grill and place on platter.
  16. Immediately brush with Glaze.
  17. Serve.
Sue Bee Honey http://suebee.com/