Venison Teriyaki
Tender venison slices glazed with a savory teriyaki marinade, perfect for those craving rich, meaty flavors with a hint of sweetness and umami. Ideal for special dinners.
Ingredients
Instructions
- Slice the venison diagonally across the grain to about 1/4 inch thick.
- Mix the condensed beef consomme, soy sauce, chopped onion, minced garlic, lemon juice, brown sugar, and seasoned salt to create the marinade.
- Place the sliced venison in a dish and pour the marinade over it.
- Refrigerate and marinate overnight.
Tips & Substitutions
For enhanced flavor, marinate the venison for a full 24 hours. If you prefer a sweeter marinade, consider adding a bit more brown sugar or including some crushed pineapple for a tropical twist. If you can't find venison, substitute with beef round steak for similar results, keeping in mind that cooking times may vary slightly. Mince the garlic finely for better distribution of flavor.
Serving Suggestions
Serve the venison teriyaki over steamed jasmine rice or alongside stir-fried vegetables for a balanced meal. It pairs beautifully with Pineapple Sweet And Sour Pork for a delightful mix of flavors. Garnish with sesame seeds and green onions for an added crunch and color. Consider serving with a simple side salad to complete the meal.
Storage & Reheating
Store any leftover venison teriyaki in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over medium heat until heated through, adding a splash of water or broth if the meat seems dry. Avoid microwaving as it may make the meat tough.
Nutrition & Diet Analysis (per serving)
Each serving of Venison Teriyaki contains roughly 175 calories, with 4g protein, 36g carbohydrates, and 3g fat. Note that it is relatively high in sodium, at 2675mg per serving (116% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat for this recipe?
Yes, you can substitute venison with beef or even chicken. If using beef, flank steak or sirloin would work well, while chicken thighs would add moisture. Just adjust the cooking time according to the meat's thickness for best results.
How do I know when the venison is cooked properly?
Venison is best served medium-rare to medium, which means an internal temperature of about 130-145°F (54-63°C). The meat should be seared on the outside while remaining pink and juicy inside. Use a meat thermometer to check for accuracy.
Can I freeze the marinated venison?
Absolutely! You can freeze the marinated venison before cooking. Place it in a freezer-safe bag, ensuring to remove as much air as possible. It can be stored for up to 3 months. Thaw in the refrigerator overnight before cooking for the best texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).