Teriyaki Venison Snack Stick Food

TERIYAKI VENISON

Teriyaki Venison image

My family gobbles this up every time I cook it, which is pretty often since we eat mainly venison over beef. Has no gamey taste and can also be used with cubed beef. Let it marinate for 4-12 hours, preferably overnight.

Provided by Rose Martin Meirs

Categories Meat and Poultry Recipes Game Meats Venison

Time 4h30m

Yield 4

Number Of Ingredients 6

Ingredients

1 pound venison steaks, cubed
⅓ cup teriyaki sauce
1 tablespoon minced garlic
1 cup all-purpose flour
2 tablespoons Creole seasoning
½ cup vegetable oil

Steps:

Place the venison in a large bowl. Cover with the teriyaki sauce, and sprinkle with garlic. Marinate at least 4 hours in the refrigerator.
Sift together the flour and Creole seasoning. Dredge the venison in the flour mixture to coat. Discard remaining marinade.
Heat the oil in a skillet over medium heat. Cook the venison 15 minutes, or until browned.

Nutrition Facts : Calories 511.3 calories, Carbohydrate 30 g, Cholesterol 85.7 mg, Fat 30.4 g, Fiber 1.3 g, Protein 28.2 g, SaturatedFat 5.3 g, Sodium 1675.5 mg, Sugar 3.5 g

BEEF OR CHICKEN TERIYAKI STICKS

Beef or Chicken Teriyaki Sticks image

Make and share this Beef or Chicken Teriyaki Sticks recipe from Food.com.

Provided by Iron Woman

Categories High Protein

Time 50m

Yield 20-30 serving(s)

Number Of Ingredients 5

Ingredients

3 lbs sliced flank steaks or 3 lbs chicken
1/3 cup brown sugar (Add 3-4 tablespoons if you want it sweeter)
1/2 cup soy sauce
1 garlic clove, crushed
1 1/2 tablespoons gingerroot, crushed

Steps:

Soak your skewers in water,.
so that they will not burn on the barbecue.
Then place your beef or chicken in a bowl.
Combine sugar, soy sauce, garlic and ginger, marinate beef or chicken, at least 30 minutes.
Then thread your beef/chicken on the skewers.
Broil over hot coals for 3 to 5 minutes on each side.
Serve with rice.

Nutrition Facts : Calories 131, Fat 5.7, SaturatedFat 2.3, Cholesterol 27.9, Sodium 440.4, Carbohydrate 4.1, Fiber 0.1, Sugar 3.7, Protein 15.2

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