If you’re bored with eating your game meat as steaks and stews (or just looking for a a new recipe), allow me to help a fellow foodie out and arrange a marriage between the wildness of Western Hemisphere game and the sweet pungency of Eastern Hemisphere flavors: Teriyaki Tenderloin. I love making an easy one-pot meal by adding some veggies and cooking it with the Instant Pot!There are several steps involved with this recipe, but they’re easy—and worth it.
Helpful Hint
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- If using frozen venison, it’s best to thaw it out slowly in the refrigerator a day or two in advance; however, if you like thin slices, do the slicing when the meat is half frozen.
- Cook the rice ahead of time and keep warm.
- Quickly rinse the meat in cool water before marinating.
Related article: 31-day Wild Game Meal Plan
Teriyaki Tenderloin (Venison, Elk, Antelope)
Ingredients
- 2/3 cup soy sauce or liquid aminos (may use low-sodium)
- 3 tbsp sesame oil
- 3 tbsp honey
- 2 tbsp vinegar
- 1/4 cup onion (minced)
- 2 cloves garlic (crushed)
- 1 tsp fresh ginger (grated)
- 3/4 tsp white pepper
- 1 lb. venison tenderloin (may also be used with backstrap or top or bottom round cuts)
- 1 tbsp arrowroot powder or cornstarch
- fresh or frozen veggies such as peppers, carrots, and broccoli (optional, but highly recommended!)
- green onions, chopped (optional, for garnish)
- sesame seeds (optional, for garnish)
- red pepper flakes (optional, for garnish)
Instructions
Oven Broiler Method
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Mix together first eight ingredients for the marinade. Set aside.
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Cut venison into 1.5-inch pieces (being sure to cut against the grain) and place in shallow pan or bowl. Alternatively, you can slice thinly (see note above), just adjust cooking time accordingly.
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Pour 1/2 of the marinade on meat and toss gently to coat. Cover and place in refrigerator to marinate for 30 minutes (and up to four hours). Cover and refrigerate remaining marinade.
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Remove marinated meat from refrigerator and place on broiler pan. Let sit at room temperature for 20-30 minutes. Turn broiler on to high.
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Place meat in preheated oven, 3-5 inches from broiler. Cook each side for 2-3 minutes (about 2 1/2 minutes for medium-rare). For very thinly sliced meat, broil for 2 minutes total. Meanwhile, place remaining marinade in saucepan and bring to a simmer. Dissolve the arrowroot powder in two tbsp. water and add to marinade, stirring until mixture thickens.
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Remove venison from oven and cover with tin foil. Let rest for five minutes.
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Plate meat with rice and drizzle with teriyaki sauce. Garnish with green onions, sesame seeds, or red pepper flakes, if desired. Serve with steamed veggies or Asian salad for a well-rounded meal.
Instant Pot Method
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Mix together first eight ingredients for the marinade. Set aside.
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Cut venison into 1.5-inch pieces (being sure to cut against the grain) and place in shallow pan or bowl. Alternatively, you can slice thinly (see note above), just adjust cooking time accordingly).
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Pour all of marinade on meat and toss gently to coat. Cover and place in refrigerator to marinate for 30 minutes (and up to four hours). Cover and refrigerate remaining marinade.
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Remove marinated venison from refrigerator and place meat Instant Pot. Mix in 3 Tbsp. water.
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Secure lid and select PRESSURE COOK mode. Set time for 12 (10 minutes for thinly sliced meat) and press START (it will take about 7 minutes to warm up before starting).
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Meanwhile, prepare veggies and garnish, if using. Prepare cornstarch slurry by mixing the cornstarch with 2 Tbsps. water.
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When timer goes off, do a quick release. Remove lid.
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Press CANCEL, then select SAUTE function. With lid off, stir in cornstarch or arrowroot slurry and optional veggies.
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Sauté for 2-5 minutes, depending on how crisp you like your veggies. Press CANCEL to finish.
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Ladle over steamed rice and garnish with green onions, sesame seeds, and/or red pepper flakes, if desired.
You may also like Venison Sotanghon
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