Recipe: Teriyaki Venison Skewers

Teriyaki marinade is a flavorful and versatile option that pairs exceptionally well with wild game. Made with ingredients like honey, garlic, and ginger, it’s easy to customize, whether you prefer a bold kick or a more mellow blend of sweet and savory. Preparing your own marinade gives you full control over the flavor profile, ensuring it complements the rich, lean qualities of venison or other game meat.

Slice round roasts into strips or bite-sized chunks before marinating, which makes them perfect for skewering and grilling. As the sugars in the teriyaki caramelize over the flames, they form a beautifully charred crust that enhances the meat's natural flavors and creates an irresistible depth that will impress any campfire crew or dinner guest.

Marinate the meat for 12 to 24 hours to maximize tenderness and flavor. Prepping teriyaki game skewers ahead of your hunting trip means you’ll have a ready-to-grill meal that’s both quick and satisfying, making it ideal after a long day in the field. It’s camp cooking made simple, with gourmet results.

Teriyaki Marinade Ingredients

• 1 cup soy sauce
• ½ cup cold water
• ¼ cup brown sugar
• 3 Tbsp honey
• 2 Tbsp rice vinegar
• 2 Tbsp sesame oil
• 4 cloves garlic, minced
• 1 ½ inch piece fresh ginger, sliced or grated

Directions

1. Combine all ingredients in a small saucepan, bring to a boil, reduce heat, and simmer for about 5 minutes. Remove from heat and let cool. Store in the fridge for up to a week. Makes about 2 cups of teriyaki sauce.

Teriyaki Venison Skewers Ingredients

• 2 lbs. venison rounds
• 2 cups teriyaki marinade
• 12 to 15 bamboo skewers, pre-soaked

Venison Skewers Directions

1. Cut the venison into long strips about 1 ½-inches wide, or into 1-inch chunks.
2. Place the venison in a sealable container or bag, and pour the marinade over it, ensuring all the meat is submerged. Place the container in the refrigerator for a minimum of 4 hours up to 24 hours.
3. Soak 12 to 15 bamboo skewers in cold water for at least 1 hour.
4. Drain the venison in a colander to remove excess marinade. Skewer the pieces of meat to fill each stick, but avoid overcrowding.
5. Preheat the grill to 400°F and place the skewers across the grates to create char marks. Cook for 2 to 3 minutes per side to produce a good char on all sides of the meat. Remove from the heat and serve hot.