Teriyaki Venison Recipe by Keith Cooks

We love seeing new and exciting ways to serve venison. Venison is a far more versatile meat than is often thought, and this is the perfect example.

This recipe was created by Keith from @keithcooks_. He’s is passionate about local produce, and creates incredible recipes from his kitchen. It is certainly a pleasure to see someone so talented in the kitchen champion truly Scottish ingredients. Make sure to visit his page to discover more recipes!



(Serves 4)

Prep Time: 5 minutes

Cooking Time: 20 minutes




800g venison, sliced into flat strips

3 spring onions, sliced thin

Sesame Seeds

1 garlic clove, minced

1 tbsp Sesame Oil




250ml dark soy sauce

100ml cornflour slurry (3 tsp cornflour)

3 tbsp mirin

2 tbsp honey

1 heaped tbsp brown sugar

1 small piece fresh ginger, minced

1 garlic clove, minced

1 tsp sesame oil




1.     To make the sauce, add the ingredients to a small saucepan, stir and bring to the boil for 4 minutes or until thick. Remove from heat and place to one side.

2.     Heat up a large wok or frying pan and when it is smoking hot, add a tablespoon of sesame oil followed by garlic and brown it for 30 seconds.

3.     Dust the strips of venison in some flour then transfer them to the oil in batches. Fry them up hot and fast until brown then pour over the sauce. Simmer for a couple of minutes then serve.

4.     Garnish with sliced spring onions and sesame seeds. Serve with sides of choice like rice or noodles. 

Thank you so much to Keith for allowing us to share his recipe, make sure to follow his Instagram page. Click here to order the venison to re-create this dish at home.