Over the years, as a wild game cook, I’ve encountered a number of people who are reluctant to try wild game and have met others who are so tuned into the blah flavors of beef or pork, that they dislike the taste of wild game meat. This incredibly simple recipe is one of my favorites for new initiates to hunter’s table fare and for those who will “try it but I don’t really like it.”
(serves four)
Ingredients
1 ½ lbs. game steak (Moose, venison, elk, sheep) either sirloin or backstrap steaks, cut into 1 ½ inch chunks
1 C. Yoshida’s Teriyaki Marinade mixed with 1T. black bean-garlic paste, and two large green onions, finely chopped
1 large red bell pepper cut into 1 ½ inch pieces
1 large sweet onion, just the outer leaves, leaving about a one-inch core for later use, cut into 1 ½ inch pieces
1 zucchini cut into ½ inch pieces
12 baby bella mushrooms
3 C. cooked white rice
Preparation
Marinade the meat in the teriyaki marinade for four hours. Remove meat and save marinade.
Place alternating vegetables and meat on foot long metal skewers, spacing the meat between onion and pepper slices. (You should end up with about 6 skewers.)
Heat grill to medium and place the skewers on the grill for twenty minutes, turning about every five minutes until edges of vegetables are charred slightly and meat is cooked through.
To Serve
Heat leftover marinade in the microwave oven or on a burner until it just starts to bubble.
Strip meat and vegetables onto rice and then pour the heated marinade over the mix and serve.
The flavor of most wild game actually complements the teriyaki flavoring. Enjoy!