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Venison Teriyaki Stir Fry

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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!

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

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 beansPin

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 beansPin

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 beansPin

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

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!

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Enjoy. And have fun cooking!

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Venison teriyaki with colorful vegetables on white plate.Pin

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

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)
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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28 Comments

  1. 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.

  2. 5 stars
    Very delicious looking and since my husband just brought a deer home this is perfect timing to try this out!

  3. 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!

    1. 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.

  4. 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!

    1. 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!

  5. 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 😉

    1. 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!!

  6. 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.

  7. 5 stars
    So good, drooling here, I so love venison and it must be awesome with that teriyaki marinade, will try your recipe Beth!

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