Grilled Marinated Venison Backstrap
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Venison backstrap marinated in a sweet soy-ginger mixture, then grilled on skewers. This flavorful game meat dish is elegant enough for entertaining and bursting with umami.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 tablespoons low-sodium soy sauce
- 4 tablespoons water
- 2 tablespoons mirin
- 1 tablespoon honey
- 1 tablespoon sugar
- 4 cloves fresh garlic (minced)
- 1¼ to 1½ pounds venison backstrap (or sub with beef ribeye)
- cooked jasmine rice (for serving)
- green onions (sliced, for serving)
- 1 recipe [asian slaw] (for serving)
- [teriyaki sauce] (for serving)
- toasted sesame seeds (for garnish)
At a glance
PER SERVING · TIME 1462M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 12m
- Sodium
- 1245mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 774mg
- Calcium
- 89mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1245MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.