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Teriyaki Venison Tenderloin Stir-Fry Recipe 

Venison is a staple food in our household. With three hunters, myself, my husband, and my son in the family, it quickly fills the freezers, but surely makes for some of our favorite meals.  
When my husband and I were first married, my cooking skills weren’t exactly as fierce as they are today, so easy venison recipes were always a big hit.   
Over the years, I have taken those “easy” recipes and jazzed them up a bit, but for some, it’s not necessary. This recipe is one of them.   
Teriyaki tenderloin stir-fry was one of the very first venison meals I made as a newlywed and today is now one of my son’s favorites.   
The teriyaki sauce works for more than just venison, too! This sauce/marinade is great on beef, pork, and chicken too! It is so simple but so versatile! 

Teriyaki Venison Tenderloin Stir-fry  
Serves 3-4  
Prep time: 5 minutes 
Cook time: 6 hours 
  • 1 lb. venison tenderloin, cut into small chunks/strips  
  • 2/3 c reduced-sodium soy sauce 
  • 1 TBSP minced garlic  
  • 1 tsp ground ginger 
  • 2 TBSP sugar (or sugar substitute) 
  • 2 TBSP parsley flakes  
  1. Pour soy sauce into crockpot and mix in all seasonings until blended.  
  2. Add tenderloin and be sure to cover meat partially or fully with sauce.  
  3. Cook on low for approximately 6 hours.   

To complete the meal:  
2 small heads of fresh broccoli, cut into small florets and steamed (bag of frozen can be substituted)  
Cooked rice/cauliflower rice for serving 

To serve:  
Prior to serving, steam broccoli and cook rice as desired. Spoon bed of rice onto plate, with steamed broccoli, then top with teriyaki tenderloin. Spoon additional sauce over top of entire dish to flavor broccoli and rice.   
**Note: After steaming broccoli, you can toss it into crockpot with venison and sauce for additional flavor but beware of overcooking broccoli.   

Teriyaki Venison Tenderloin Stir-Fry.jpg


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Kristi Reinaker

Kristi Reinaker is a Social Media and Communications Manager within the Marketing Bureau of the Game Commission. She is an avid outdoorswoman who has a love of archery and turkey hunting, but where she finds the most joy is the preparation and cooking of the wild game her family harvests.