Venison Teriyaki Recipe

To celebrate the opening of hunting season we cooked up some of last year's venison.  I tried out a new recipe and we loved it (we had other options on back up just in case, since I was winging this one and not working from a recipe).

To start I sliced the venison into thin strip and marinaded it in the fridge for a few hours.  I prepped it at lunch time and just let it sit until I was ready to cook dinner.  For the marinade use just enough teriyaki sauce to coat all the pieces of venison and a dash of soy sauce to taste.

When you are ready to cook the venison heat  several tablespoons of olive oil with a tablespoon of rice vinegar (if desired for taste) in a frying pan then added the venison along with the marinade to the pan

Stir often until the venison is cooked through.  While the venison is cooking you can chop the veggies (about 2 cups) for your fried rice.  We like carrots and celery in ours but you can play around with lots of combinations.  

Once the venison is cooked remove it from the pan leaving the juices behind.  Keep the venison in a covered dish in the oven on warm (you want to keep it at healthy temperatures without overcooking the meat so keep an eye on it and have a thermometer on hand so you can check periodically).  Add another tablespoon of oil to the pan and sauté your vegetables.  If you like more flavoring you can add more teriyaki or soy sauce at this point.  Sauté the vegetables until they are soft then push them to one corner of the pan and scramble an egg in the pan.

Once the egg is fully cooked stir in two cups of cooked rice and you're ready to go, just top with the prepared venison.  

This entire recipe cooks up in about 20-30 minutes depending on the temperature you use.  It is a quick and easy recipe using items that we normally have on hand so no special trips to the store.

Teriyaki Venison

1 lb venison 

Teriyaki sauce (enough to coat the venison)

Soy Sauce (optional to taste)

Olive Oil

Rice Vinegar (optional to taste)

Cut venison into thin strips for frying.  Place in a glass bowl and add enough teriyaki sauce to coat all the pieces of venison.  Add a dash of soy sauce if desired for taste.  Cover the bowl and allow to marinade in fridge for several hours.

Pour several tablespoons of olive oil in a frying pan and heat on medium-high.  Reduce heat slightly then add the venison and marinade.  Cook through checking temp with a thermometer.  If you have the fried rice prepared, top it with the venison and serve.  Or place the venison in an oven safe container on warm heat checking the temperature often while you prepare the rice.  Under cooked venison can be unsafe and overcooked venison can lose it's flavor so keep a close eye on it.

Fried Rice

2 cups chopped vegetables

3 cups cooked rice

Olive oil

1 Egg

Chop vegetables to your desired size and add to the heated pan with the juices from the cooked venison.  Add a few tablespoons of olive oil to coat the veggies.  Allow them to cook until they reach the desired consistency (between 5-10 minutes depending).  Push the vegetables to one side of the pan and crack one egg on the open side.  Cook through and scramble then stir the cooked egg in with the cooked vegetables.  Stir in your cooked rice and heat if needed.