Venison Teriyaki Stir Fry

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!

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!

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!)

While you are there, hit the follow button so that you don’t miss any of my favorite wild recipes! The bottom round is classically a tougher cut of the back leg.

The Secret to Tender Venison Teriyaki Stir Fry?

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

Then, slice the meat, 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/ saute pan.

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!

History of Teriyaki

Apparently, teriyaki is a technique that originated in Japan, apparently 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.

Now the recipe usually contains, pineapple juice, soy sauce, brown sugar, ginger, garlic and rice wine.

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

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!! Don’t forget to sign up for my newsletter so that you don’t miss any new recipes! Leave me a comment below, if you try this Venison Teriyaki!

Other Delicious Venison Recipes

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

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!

Enjoy! And have fun cooking!

Tools I use

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• wok
• filet knife
• chef’s knife

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