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).
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?
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.
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
How to make it
- 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 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.
- 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.
- 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.
- Cook until sauce turns 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)
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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I hope you enjoyed the recipe today!
Enjoy. And have fun cooking!
Venison Teriyaki Stir Fry
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)
Video
Notes
Nutrition
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Cayley H
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.
Beth Neels
Thanks Cayley! I’m so glad you liked it!
Sara Welch
I am in love with this stir fry! Quick, easy and way better than take out; definitely a new favorite!
Beth Neels
That’s great Sara. Thanks so much for letting me know!
Tavo
What a yummy dinner we had yesterday! We had this dish and everyone loved it!
Beth Neels
Great! I’m so glad you liked it Tavo!
Claudia Lamascolo
Very delicious looking and since my husband just brought a deer home this is perfect timing to try this out!
Beth Neels
I still haven’t seen one yet this year. Thanks Claudia, I hope you like it.
Shadi Hasanzadenemati
Love how easy this recipe is. Can’t wait to try it this weekend.thank you for the recipe!
Beth Neels
Thanks Shadi. I hope you like it!
Jill
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!
Beth Neels
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.
K. Blankenship
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!
Beth Neels
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!
Elaine
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 😉
Binky
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!!
Luci
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.
Binky
No, it’s very quick and easy, Luci! Thanks so much for your comment!
Kelly
What a creative way to make teriyaki stir fry!
Binky
Thank you Kelly! Teriyaki is one of my all time favorite stir fries!
Suzy
Mmm, this does sound great! Saving to try!
Binky
Thanks, Suzy! If you give it a try, let me know how you like it!
Deanna
This looks simply amazing!!!!!!!!
Binky
Thanks so much for your comment, Deanna! It is supper good!
Meredith Kauffman
This stir fry looks just delicious… and I love venison!
Binky
Thank you Meredith! I’m glad you enjoyed it! We love our venison as well!
Patty
So good, drooling here, I so love venison and it must be awesome with that teriyaki marinade, will try your recipe Beth!
Binky
Thanks, Patty! I know you love venison! This is super good! I hope you enjoy it!!