Once successful in the whitetail woods, the options for preparing this lean organic meat become endless.
Venison is commonly sent to the processors and made into pepperoni and sausage, which is an awesome way to utilize the meat. However, for many of the venison steak cuts, this is often a disservice to some of the fantastic ways they could have been prepared.
In this HuntFishMB Recipe video below, Josh Mcfadden takes a top round steak, cubes it up, and makes delicious teriyaki venison steak bites! The full recipe can be found at the bottom of the blog!
Teriyaki Venison Steak Bites
Salt + Pepper
1 pound venison steak chunks, cubed. This is a great application for either sirloin, top or bottom round steaks.
Bottle of Teriyaki sauce
½ small onion, chopped
½ green pepper, chopped
Chopped green onion/scallions
Toasted Sesame oil
1 head of lettuce, iceberg or butter lettuce.
1 litre of Canola Oil for frying
How to do it:
Toss the steak chunks into a large bowl with the cornstarch and toss them around to coat well. Let them rest for a few minutes to absorb the starch.
Heat the canola oil in a pot or fryer to 350-370 range
In a pan on the stove, lightly saute the onions and peppers, then add the Teriyaki sauce to warm it up. Keep on low heat while you move on to frying your steak bites.
Shake off excess cornstarch from the meat and place into hot oil. These only need a minute or two in the grease, so stand by. They are ready when the starch coating has turned brown and crispy.
Remove the steak bites from the oil and toss into the teriyaki sauce mix. Make sure you coat them well.
Pour out onto a dish and top with a drizzle of toasted sesame oil, sesame seeds and chopped green onions.