Teriyaki Venison Back Strap Recipe

Teriyaki Back Strap Recipe

We all have one; a backstrap recipe that’s used and abused. I’m not saying that it ever gets old, however it is nice to change it up every once in a while. Here’s my take on a homemade teriyaki glaze that I have been using this year to drizzle over backstraps.  It’s a deviation from how I typically prepare venison, but it works for beef so why not give it a shot?

SPOILER ALERT: It works on venison too!

Teriyaki Back Straps:

  • 1 cup water
  • 5 tablespoons brown sugar
  • 1/4 cup soy sauce
  • 2 tablespoons honey
  • 1 large clove of minced garlic
  • 1/2 teaspoon ground ginger
  • 1 pinch of red pepper flakes (to taste)
  • 2 tablespoons cornstarch
  • 1/4 cup cold water
  1. Mix the ingredients in a saucepan and set over medium-low heat.
  2. Mix the cornstarch with the 1/4 cup water, whisk until it dissolves then add it to the saucepan.
  3. Heat the sauce until it thickens to your desired consistency.

Grab a few friends, a case of beer, and enjoy!

 

 

mm
Allie D'Andrea
allie@wornandweathered.com

Allie is the co-founder of Worn & Weathered and a hunter, public lands advocate, and wildlife conservationist.

No Comments

Post A Comment