Mickey's Teriyaki Venison Skewers on the Snow Peak BBQ Box
Filmed and edited by Dean Johnson, presented by Mickey Finn
First of all, you want to hunt yourself up a nice deer, fallow or sambar work well. If you don’t happen to hunt or have ready access to venison, kangaroo or any other wild-game red-meat works well.
I used the off-cut meat from around the neck shoulder and ribs, cut into rough chunks, strips and other fun shapes. Even though venison is a leaner meat these cuts contain lots of good fat which will render on the grill adding to the flavour. Funnily enough these off-cuts are traditionally wasted by a lot of hunters who miss out on this goldmine of flavour; luckily, we don’t waste anything here at Tom’s.
This is all to taste so no need stick to exact quantities.
- Get a bowl and fill it with a few cups of good quality soy sauce.
- Add a few good dashes of mirin.
- Chuck in a good half handful or so of brown sugar then stir that in with a fork to dissolve it a little.
- Add about a tablespoon or two of miso paste in a small bowl, dissolve it with a splash of boiling water then add that to the mix and stir.
- Finely chop or crush half a head (5 or 6 cloves) of garlic and throw that in the mix followed by a stir.
- Finally, add your meat and toss it through. Leave it to marinade for at least a few hours, overnight if you can.
- You’ll want enough marinade in there to eventually almost cover the amount of meat you're marinading.
Cooking is simple too...
- Soak some bamboo skewers to stop them burning (see our video for the patented Snow Peak skewer soaker, i.e the Snow Peak Classic Kettle)
- Slice some capsicum, mushroom and leek, or whatever fresh vegetables you have at hand.
- Assemble your skewers, be careful not to overload them.
- Make sure you have white hot coals, open coals are a key flavour component here.
- Make sure your grill has reached max temperature, then throw your skewers on and adjust heat as necessary. The adjustable grill height on the Snow Peak BBQ Box makes controlling the heat super easy.
- Keep your skewers moving and glaze them generously with the leftover marinade. Teriyaki means ‘to glaze and grill’.
- Cook them until the meat is just pink all the way through and the vegetables have acquired a nice smokey char.
Enjoy! Side note, if you're not cooking these as work lunch, they go down pretty-easy with a crisp Japanese larger...