Wild Blueberry Teriyaki with Venison Yakitori and Toasted Panko
Instead of venison, you can also try this recipe with pork belly or duck heart.
| Servings |
| 24yakitori skewers |
| Servings |
| 24yakitori skewers |
Ingredients
- 2 lbs venison
- 1/2 cup Toronto brewed sake
- 1/2 cup light soy sauce
- 1/2 cup rice wine vinegar
- 2 tbsp sugar
- 1 orange zest and juice
- 1/4 cup wild blueberries
- 1/4 cup panko breadcrumbs
Portions: yakitori skewers
Units:
|
Ingredients
Portions: yakitori skewers
Units:
|
Instructions
- Clean the venison by trimming the fat and slicing them in half. Season with salt, pepper and oil.
- Skewer 3 or 4 pieces of venison onto the soaked skewers.
- Place the sake, soy sauce, vinegar, sugar and blueberries into a pot. Bring the pot to a boil, reduce heat to a simmer.
- Cook the sauce down until it has a glaze consistency. You are looking for large bubbles to appear on the side of the pot as it cooks. Remove from heat and allow to cool.
- Place the skewers onto a medium high grill. Cook for 1-2 minutes on the first side. After flipping, glaze with the teriyaki sauce. Cook for another 1-2 minutes. After taking the yakitori off the grill, glaze the second side and allow to rest for a few minutes. The venison should be more on the rare side.
- Toast panko in a medium hot pan and sprinkle on top of yakitori.
