Deer season is underway in most parts of the country, so we decided to cook some Teriyaki Backstrap Skewers on our weber kettle.

The backstrap comes from either side of the spine on a deer and is one of the most tender parts. It is the filet mignon of venison.

For this recipe we cut the backstrap into bite size pieces and put it in a store-bought Teriyaki marinade. Let it marinate for at least 2 hours but 4 or overnight would work great!

While the meat is marinating, soak your wooden skewers in some water to prevent them burning on the grill.

After the meat is done marinating, place the chunks on the skewers. You can put as little or as much as you like on each skewer but I found 3-4 worked great. Season with a light-medium coat of Killer Hogs TX Rub (or salt and pepper) and fire up your grill.

We used our Weber Kettle but any grill will work that can be set up for 2-zone cooking. Dump lit charcoal on one side and top with some unlit. We used a chunk of oak wood for some flavoring. Run the vents wide open on the top and bottom.

Once the grill is hot, place the skewers on the hot side and flip every minute until an internal temperature of 122* (you don’t want to overcook wild game. This is where the gamey flavor comes from. The highest I would go is 128*). If the fire gets to hot or the meat has enough color for you, move it over to the cool side to finish cooking. Once 122* is reached take the meat off the grill.

We made up a quick teriyaki glaze and brushed it on the venison. Top it with a little sesame seed and it’s ready to serve!

Ingredients
1. Backstrap (cut into bite size chunks)
2. 1 cup of teriyaki marinade
3. Killer Hogs TX Rub
4. Sesame seeds
5. 1/3 cup brown sugar
6. Corn starch slurry (1 TBS corn starch and 1 TBS cold water)
7. Wood skewers

Directions
1. Place the bite size chunks of meat into a bag and pour ½ cup of the marinade over them. Seal and place in the fridge for 2-4 hours
2. Remove from marinade and place on wooden skewers
3. Season with TX Rub
4. Set up 2- zone fire in grill
5. Once hot, place skewers over the hot coals. Flip every minute until either desired doneness is reached or desired color is reached. (if you need to, move the skewers to the cool side to finish cooking)
6. For the sauce, combine ½ cup teriyaki marinade with brown sugar and corn starch slurry. Heat and reduce until thickened.
7. Once meat hits 122* (for medium rare) remove and glaze with sauce
8. Top with sesame seeds and enjoy!


For more recipes- www.sweetnsavorybbq.com

For Killer Hogs TX Rub- https://howtobbqright.myshopify.com/c...