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Recipe: Teriyaki Backstrap Skewers

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August 30, 2010

Recipe: Teriyaki Backstrap Skewers

By Colin

This recipe comes from our friends at Gauge Wines, just in time for the early whitetail season.

OK. Here’s an easy one. We had this dish the other night, and it lasted maybe eight minutes on the table. Venison backstrap teriyaki skewers: real easy, really good. We don’t have to tell you that backstrap is good anyway you slice it, but here’s a crowd pleaser, for an appetizer, or a main course if you’re generous. You can just buy some teriyaki off the shelf in a jar, or you can make and tailor your own to your liking. Basic teriyaki is soy, wine, and sugar, and there are all kinds of variations after that. Don’t be afraid to try different ingredients. Scallion, cucumber, yellow fruit like mango or pineapple… This list is endless. —Bjorn Larson

Ingredients:
Backstrap
1 cup red wine (12 Gauge Cab would do nicely)
½ cup soy sauce
½ cup brown sugar
¼ cup shiro goma (sesame seeds)
2 cloves garlic minced

Directions:
Take the silver skin off of the backstrap and cut into ¾- to 1-inch chunks—not too big. Mix the rest of the ingredients to make the teriyaki sauce. Marinate the chunks in the sauce for at least 4 hours. Skewer the meat. (I like the little bamboo or wooden ones, but any skewers will work.) Do not put vegetables on the same skewers. This leads to overcooked meat, because the venison cooks faster than vegetables. This is hot, fast grilling. Grill the backstrap over a hot fire, 3 minutes per side. The wine that you put in a marinade usually pairs well with the food. Enjoy.

Comments (9)

Top Rated
All Comments
from Walt Smith wrote 3 years 33 weeks ago

Venison receipes are endless. I don't know about you but I've never found a bad one yet!! One I like is taking a whole Hind Quarter large muscle ( if you do your own, its the large muscle in a hind quarter) and injecting it and marinating(for2-3days) in La-Choy teriyaki sauce(best tasting there is!!)then soaking a large amount of hickory chips and smoke the whole muscle in a smoker with charcoal (a whole 4lb. bag of kingsford!) under the chips turning meat every hour, let chips ignite and burn out and let charcoal run its whole burn time until its finished. put meat in sealed container in fridge until next day then slice thin for sandwich meat--- Absolutly the best sandwich meat there is bro's!!!!

+1 Good Comment? | | Report
from Walt Smith wrote 3 years 33 weeks ago

Don't forget to rub the meat down with your favorite spices before it goes into the smoker!

+1 Good Comment? | | Report
from vtbluegrass wrote 3 years 33 weeks ago

Swap out the wine for a dark stout beer and thats the same marinade I use on a good portion of my deer. Life is too short to eat Montreal steak rub all the time.

+2 Good Comment? | | Report
from Greenhead wrote 3 years 33 weeks ago

Sounds like a winner!

When I do a similar recipe, I put veggie-only skewers on a cooler part of the grill a few minutes before I put the meat on. That way, everything comes off at the same time and is cooked to perfection.

+1 Good Comment? | | Report
from Modern Day Moun... wrote 3 years 33 weeks ago

Sounds amazing! I will probably take a page out of vtblue's recipe book and use a nice strong brew instead.

0 Good Comment? | | Report
from chris_hunt wrote 3 years 33 weeks ago

Sounds good! All I need now is to fill my tag.

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from Coachcl wrote 3 years 32 weeks ago

Great recipe. Tons of recipes, all very good.

0 Good Comment? | | Report
from countitandone wrote 3 years 31 weeks ago

BL ~ Don't know if you have tried receipes from this one yet: "Savor Wild Game Cookbook" by Chuck & Blanche Johnson. If not, it's one that will not disappoint. I met this couple just before a hunt, over in Belgrade, Montana.

A bit off topic I am, so let me tell you what I've done. I took your advice and this receipe, and put them on the table for friends we had over for Labor Day. I did not tell them they were deer meat.

I had made a "back-up" or "reserve" order, if you will, just in case the skewers went over big.

My guests know I'm Greek. They figured it was lamb. I ALWAYS roast a lamb and so it was a kind of test.

Consenus...WOW! Then I told them they had just engulfed backstraps! A real mind changer and crowd pleaser.

BL, thank you for the receipe. Keep 'em comin' brother!

0 Good Comment? | | Report
from ADKHunter wrote 3 years 30 weeks ago

sounds good

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from vtbluegrass wrote 3 years 33 weeks ago

Swap out the wine for a dark stout beer and thats the same marinade I use on a good portion of my deer. Life is too short to eat Montreal steak rub all the time.

+2 Good Comment? | | Report
from Walt Smith wrote 3 years 33 weeks ago

Venison receipes are endless. I don't know about you but I've never found a bad one yet!! One I like is taking a whole Hind Quarter large muscle ( if you do your own, its the large muscle in a hind quarter) and injecting it and marinating(for2-3days) in La-Choy teriyaki sauce(best tasting there is!!)then soaking a large amount of hickory chips and smoke the whole muscle in a smoker with charcoal (a whole 4lb. bag of kingsford!) under the chips turning meat every hour, let chips ignite and burn out and let charcoal run its whole burn time until its finished. put meat in sealed container in fridge until next day then slice thin for sandwich meat--- Absolutly the best sandwich meat there is bro's!!!!

+1 Good Comment? | | Report
from Walt Smith wrote 3 years 33 weeks ago

Don't forget to rub the meat down with your favorite spices before it goes into the smoker!

+1 Good Comment? | | Report
from Greenhead wrote 3 years 33 weeks ago

Sounds like a winner!

When I do a similar recipe, I put veggie-only skewers on a cooler part of the grill a few minutes before I put the meat on. That way, everything comes off at the same time and is cooked to perfection.

+1 Good Comment? | | Report
from Modern Day Moun... wrote 3 years 33 weeks ago

Sounds amazing! I will probably take a page out of vtblue's recipe book and use a nice strong brew instead.

0 Good Comment? | | Report
from chris_hunt wrote 3 years 33 weeks ago

Sounds good! All I need now is to fill my tag.

0 Good Comment? | | Report
from Coachcl wrote 3 years 32 weeks ago

Great recipe. Tons of recipes, all very good.

0 Good Comment? | | Report
from countitandone wrote 3 years 31 weeks ago

BL ~ Don't know if you have tried receipes from this one yet: "Savor Wild Game Cookbook" by Chuck & Blanche Johnson. If not, it's one that will not disappoint. I met this couple just before a hunt, over in Belgrade, Montana.

A bit off topic I am, so let me tell you what I've done. I took your advice and this receipe, and put them on the table for friends we had over for Labor Day. I did not tell them they were deer meat.

I had made a "back-up" or "reserve" order, if you will, just in case the skewers went over big.

My guests know I'm Greek. They figured it was lamb. I ALWAYS roast a lamb and so it was a kind of test.

Consenus...WOW! Then I told them they had just engulfed backstraps! A real mind changer and crowd pleaser.

BL, thank you for the receipe. Keep 'em comin' brother!

0 Good Comment? | | Report
from ADKHunter wrote 3 years 30 weeks ago

sounds good

0 Good Comment? | | Report

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