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!

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!

Enjoy! And have fun cooking!

Other Delicious Venison Recipes

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

Tools I USe to Make Venison Teriyaki Stir Fry

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

• wok
• filet knife
• chef’s knife

Recipe

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!

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5 from 4 votes

Venison Teriyaki Stir Fry

This Venison Teriyaki Stir Fry is tender, juicy and delicious! An outstanding weeknight meal!

Course entree, Main Course

Cuisine American

Keyword deer meat recipes,, ground venison recipes,, venison stir fry,

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 8 servings

Calories 320kcal

Author Beth Neels

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 vegetable, canola or corn 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 high temperature oil, such as peanut, canola, vegetable

US Customary - Metric

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)

Video

Nutrition

Calories: 320kcal | Carbohydrates: 18g | Protein: 21g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 72mg | Sodium: 859mg | Potassium: 425mg | Fiber: 1g | Sugar: 14g | Vitamin A: 10.8% | Vitamin C: 46.3% | Calcium: 3.2% | Iron: 20.7%

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