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    Home » Field To Table » Venison Teriyaki Stir Fry

    Venison Teriyaki Stir Fry

    Posted on December 14, 2021 By Beth Neels

    690 shares
    Jump to Recipe Jump to Video Print Recipe
    Venison teriyaki stir fry Pinterest image with text overlay.
    Venison teriyaki stir fry Pinterest image with text overlay.
    Venison teriyaki stir fry Pinterest image with text overlay.

    Is your venison always tough?

    It won’t be if you use this simple trick!! Tender, juicy and delicious is the only way to cook venison! This Venison Teriyaki Stir Fry is outstanding!

    Venison teriyaki on white plate with red and yellow peppers and green beans
    Venison Teriyaki Stir Fry

    If you are like me, you have had friends offer you some venison that they said was so delicious. The second you put it in your mouth, you are sorry!

    You need the teeth of a shark to even chew it!! Somehow, you manage to chew it enough to swallow it and comment about the fact that it is really good venison!

    Then, there is my venison. My husband will offer some to his friends and lie to them and say it is filet mignon. Then he tells them that is venison and their answer is typically, “No way!!”

    Yes way, my friends. Never have tough, dried out venison again! This Venison Teriyaki Stir Fry is a great example of a quick fried, leg cut that is so tender, you will not believe that it is not loin!

    Venison teriyaki on white plate with red and yellow peppers and green beans

    For this stir fry I used a bottom round roast of a the hind quarter off of a medium sized buck.

    How to Identify Cuts of Deer

    Have you ever wondered what all of the different cuts of meat are called? Here is a great illustration describing the cuts of meat obtained from a hind quarter of an elk (same thing).

    See our article Venison Cuts and How to Use Them for more information. The bottom round is classically a tougher cut of the back leg.

    What cuts to choose

    This recipe is very forgiving. Although you could use a premium cut, like the backstraps, it works just as well for less tender cuts. The sirloin, round roasts rump roasts from the back legs are all good candidates.

    The Secret to Tender Venison Teriyaki Stir Fry?

    Venison teriyaki on white plate with red and yellow peppers and green beans

    How do I get mine to become tender? The secret is to pound the roast vigorously, on both sides.

    Then slice the meat in thin strips, against the grain, very thin! Less than 1/4″. If the meat is slightly frozen, it will slice easier.

    You also need an ultra sharp filet knife! You don’t want to use a thicker chef’s knife because you won’t be able to get the slices thin enough.

    I love to use a wok for stir fries, but you could also just use a frying/ sauté pan.

    Venison teriyaki on white plate with red and yellow peppers and green beans

    The next thing I do is marinate the sliced meat in the teriyaki sauce for at least 2 hours.

    It’s still good if you do a quick marinade, just better with a longer marinade! Use lots of garlic and ginger in your marinade, too. It adds a great flavor.

    This recipe works for beef, chicken or any wild game, such as; elk, moose, antelope, pheasant and more.

    History of Teriyaki

    Teriyaki is a technique that originated in Japan, in the 1700’s.

    The sauce that we refer to as teriyaki in America, though, is thought to have originated in Hawaii. Here, Japanese immigrants used ingredients that were locally sourced, such as pineapple juice.

    1962 was the first year the term made it to a Merriam-Webster dictionary.

    So basically, modern teriyaki is a Japanese-American intervention.

    What you need for venison stir fry

    For the marinade

    • deer meat sliced into thin strips
    • pineapple juice
    • soy sauce
    • brown sugar
    • ginger root – use fresh ginger
    • garlic cloves

    For the stir fry

    • marinated deer meat
    • red bell pepper – thinly sliced
    • yellow bell pepper – thinly sliced
    • fresh green beans
    • oil – vegetable oil, olive oil, canola oil, peanut oil. Any mild oil will work.
    • corn starch to thicken the sauce
    • Asian noodles or rice- we like jasmine rice with stir fries

    Other optional vegetables

    • onion – thinly sliced
    • carrots – thinly sliced or finely julienned
    • celery stalk – sliced thin
    • broccoli florets
    • bamboo shoots
    • snow peas
    • bean sprouts
    • water chestnuts
    • baby corn
    Venison teriyaki on white plate with red and yellow peppers and green beans

    How to make it

    1. Trim roast of silver skin and fat.  Pound roast with meat mallet vigorously on both sides. 
    2. Slice roast, against grain, very thin. Less than 1/4 inch. (Works easier if roast is slightly frozen.)
    3. Mix marinade ingredients together in a medium bowl and pour over sliced venison. Stir. You can refrigerate overnight but if you have the time, let them marinate for 2 hours. If they are frozen, you don’t have to refrigerate them, unless it’s very warm out.
    4. In a large frying pan, or wok add about a tablespoon of oil, over high heat.. Peanut oil works well but any higher temperature oil will work. 
    5. Cook the venison, in batches just for a few seconds. Flip and cook the other for another few seconds. It will not take a minute to cook both sides. When you remove the venison to drain, it should still be pink in the center. Reserve marinade!
    6. Drain, each batch on your wok rack, or paper towel. After all of the venison is cooked, cook the green beans. They will take about 5 minutes to reach crisp, tender. Drain.
    7. Next stir fry the peppers. They will only take about 1 minute to achieve tender crisp consistency. Drain.
    8. Drain out any remaining oil that is left in the wok. Turn down heat. Add reserved marinade to pan and then add the cornstarch mixed with water. 
    9. Cook until sauce turns a beautiful dark brown color. Use a whisk to remove lumps from cornstarch, if needed. 
    10. Add meat and vegetables back to wok and toss to coat. Heat through. Serve with rice. (I like Jasmine rice)

    Pro tips for your success

    • The venison steak or roast will slice easier if it is partially frozen.
    • Stir fry the meat over high heat and flip it as soon as it is browned.
    • Drain meat and vegetables on paper towel so that your dish isn’t too oily.
    • After thickening the sauce. Cook the cornstarch until the sauce turns a deep brown color.

    I hope you like the recipe today for Venison Teriyaki Stir Fry!

    What is your favorite way to eat venison? I have so many, I don’t think I could pick a favorite! As I said though, this one is outstanding.

    Other Delicious Venison Recipes

    • Venison Carnitas
    • Corned Venison
    • Venison Stew
    • Venison Burger
    • Venison jerky

    Want to learn more about How to Cook Venison? Don’t miss our awesome, Ultimate Guide! Complete with 65 FREE Recipes from some of the top venison recipe developers in the world!

    Tools I use

    Contains affiliate links, for full disclosure, see FTC Disclosure, here.

    • wok
    • filet knife
    • chef’s knife

    Connect with us through our social media ages! Facebook, Instagram, Pinterest, Twitter.

    If you have any questions or comments, please ask in comment section below. We’d love to hear from you!

    I hope you enjoyed the recipe today!

    Enjoy. And have fun cooking!

    Binky's signature
    Venison teriyaki with colorful vegetables on white plate.

    Venison Teriyaki Stir Fry

    This Venison Teriyaki Stir Fry is tender, juicy and delicious! An outstanding weeknight meal!
    See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
    5 from 14 votes
    Print Pin Rate
    Course: entree, Main Course
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Servings: 8 servings
    Calories: 320kcal
    Author: Beth Neels
    Cost: $4

    Ingredients

    • 1.5 lbs venison bottom round roast you can use any roast you like

    For marinade

    • 1/2 cup brown sugar
    • 1/2 cup soy sauce gluten free, for GF
    • 1/2 cup cooking oil
    • 1 tbsp grated fresh ginger
    • 1 tbsp finely minced garlic

    For Stir Fry

    • 1/2 lb fresh green beans
    • 1/2 large red pepper, sliced thin
    • 1/2 large yellow pepper, sliced thin
    • 2 tsp cornstarch
    • 1 tbsp cooking oil

    Instructions

    • Trim roast of silver skin and fat.  Pound roast with meat mallet vigorously on both sides. 
    • Slice roast, against grain, very thin. Less than 1/4 inch. (Works easier if roast is slightly frozen.)
    • Mix marinade ingredients together and pour over sliced venison. Stir. You can refrigerate overnight but if you have the time, let them marinate for 2 hours. If they are frozen, you don’t have to refrigerate them, unless it’s very warm out.
    • In a large frying pan, or wok add about a tablespoon of oil, over high heat.. Peanut oil works well but any higher temperature oil will work. 
    • Cook the venison, in batches just for a few seconds. Flip and cook the other for another few seconds. It will not take a minute to cook both sides. When you remove the venison to drain, it should still be pink in the center. Reserve marinade!
    • Drain, each batch on your wok rack, or paper towel. After all of the venison is cooked, cook the green beans. They will take about 5 minutes to reach crisp, tender. Drain.
    • Next stir fry the peppers. They will only take about 1 minute to achieve tender crisp consistency. Drain.
    • Dump any oil that is left in the wok. Turn down heat. Add reserved marinade to pan and then add the cornstarch. 
    • Cook until sauce turns a a beautiful dark brown color. Use a whisk to remove lumps from cornstarch, if needed. 
    • Add meat and vegetables back to wok and toss to coat. Heat through. Serve with rice. (I like Jasmine rice)
    wok
    wok tools
    cutting board, for meat
    cutting board, bamboo
    See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky’s Amazon Store!

    Video

    Notes

    Prepare all ingredients before starting to cook.
    Cook vegetables crisp tender because they will continue to cook when dish is assembled.
    Reheat leftovers in microwave.
    Leftovers good for 3-4 days.

    Nutrition

    Calories: 320kcal | Carbohydrates: 18g | Protein: 21g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 72mg | Sodium: 859mg | Potassium: 425mg | Fiber: 1g | Sugar: 14g | Vitamin A: 540IU | Vitamin C: 38.2mg | Calcium: 32mg | Iron: 3.7mg
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    This post may contain affiliate links, which means I get a small commission if you go to the link and purchase something, at no additional cost to you. See FTC Disclosure, here.

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    690 shares

    Reader Interactions

    Comments

    1. Cayley H

      April 03, 2022 at 8:28 pm

      5 stars
      This was great! I made it for someone who isn’t a fan of venison and he approved, which is great, because we have so much venison. This is a recipe that you really combats any gamey taste the venison may have.

      Reply
      • Beth Neels

        April 04, 2022 at 10:32 am

        Thanks Cayley! I’m so glad you liked it!

        Reply
    2. Sara Welch

      December 14, 2021 at 2:40 pm

      5 stars
      I am in love with this stir fry! Quick, easy and way better than take out; definitely a new favorite!

      Reply
      • Beth Neels

        December 15, 2021 at 12:06 pm

        That’s great Sara. Thanks so much for letting me know!

        Reply
    3. Tavo

      December 14, 2021 at 2:11 pm

      5 stars
      What a yummy dinner we had yesterday! We had this dish and everyone loved it!

      Reply
      • Beth Neels

        December 14, 2021 at 2:33 pm

        Great! I’m so glad you liked it Tavo!

        Reply
    4. Claudia Lamascolo

      December 14, 2021 at 1:57 pm

      5 stars
      Very delicious looking and since my husband just brought a deer home this is perfect timing to try this out!

      Reply
      • Beth Neels

        December 14, 2021 at 2:32 pm

        I still haven’t seen one yet this year. Thanks Claudia, I hope you like it.

        Reply
    5. Shadi Hasanzadenemati

      December 14, 2021 at 12:34 pm

      5 stars
      Love how easy this recipe is. Can’t wait to try it this weekend.thank you for the recipe!

      Reply
      • Beth Neels

        December 14, 2021 at 12:44 pm

        Thanks Shadi. I hope you like it!

        Reply
    6. Jill

      December 14, 2021 at 12:29 pm

      5 stars
      I am definitely in the camp of ‘I don’t think I like venison because the experience I have had with it has been terrible’ – always so tough! You may have convinced me 🙂 And if I can’t find venison, I am assuming I can make this stir fry with beef? The marinade sounds fantastic!

      Reply
      • Beth Neels

        December 14, 2021 at 12:44 pm

        Yes. You can indeed us beef rather than venison. But you definitely need to know how to cook venison for it to come out tender like this.

        Reply
    7. K. Blankenship

      February 15, 2020 at 12:11 pm

      I made this a few weeks ago and it was a BIG hit with the whole family. The only thing they didn’t like was the green beans left in big long pieces. Next time I’ll chop them into smaller pieces. Thank you for the tasty recipe!

      Reply
      • Beth Neels

        February 15, 2020 at 1:59 pm

        That’s great K. Thanks so much for letting me know! You can definitely cut them up. Also, you could par boil them for a minutes. They may just lose some of their crunch! So glad everyone liked it! Have a great weekend!

        Reply
    8. Elaine

      December 11, 2017 at 7:26 pm

      5 stars
      Yummy Beth!! This look so delicious! I know I would love this and Christopher will too because I won’t tell him it’s venison 😉

      Reply
      • Binky

        December 12, 2017 at 12:21 pm

        Honestly, he would never know the difference! People think they don’t like venison because they have been served awful venison! Thanks so much, Elaine!!

        Reply
    9. Luci

      December 08, 2017 at 7:47 pm

      5 stars
      This looks really delicious. I love that it doesn’t take that long for the cooking. I will have to make this really soon for dinner.

      Reply
      • Binky

        December 09, 2017 at 3:32 pm

        No, it’s very quick and easy, Luci! Thanks so much for your comment!

        Reply
    10. Kelly

      December 08, 2017 at 12:48 pm

      5 stars
      What a creative way to make teriyaki stir fry!

      Reply
      • Binky

        December 08, 2017 at 12:59 pm

        Thank you Kelly! Teriyaki is one of my all time favorite stir fries!

        Reply
    11. Suzy

      December 08, 2017 at 12:22 pm

      5 stars
      Mmm, this does sound great! Saving to try!

      Reply
      • Binky

        December 08, 2017 at 12:24 pm

        Thanks, Suzy! If you give it a try, let me know how you like it!

        Reply
    12. Deanna

      December 08, 2017 at 11:37 am

      5 stars
      This looks simply amazing!!!!!!!!

      Reply
      • Binky

        December 08, 2017 at 11:49 am

        Thanks so much for your comment, Deanna! It is supper good!

        Reply
    13. Meredith Kauffman

      December 08, 2017 at 11:14 am

      5 stars
      This stir fry looks just delicious… and I love venison!

      Reply
      • Binky

        December 08, 2017 at 11:48 am

        Thank you Meredith! I’m glad you enjoyed it! We love our venison as well!

        Reply
    14. Patty

      December 08, 2017 at 11:05 am

      5 stars
      So good, drooling here, I so love venison and it must be awesome with that teriyaki marinade, will try your recipe Beth!

      Reply
      • Binky

        December 08, 2017 at 11:47 am

        Thanks, Patty! I know you love venison! This is super good! I hope you enjoy it!!

        Reply

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    photo of Beth Neels aka Binky

    Welcome! Thanks for stopping by! I am Beth "Binky" Neels, wife, mother of 2 boys and 3 dogs! I will impart tips and tricks I have learned over the years, to make cooking easier and fun for you!

    More about me →

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