Wild Blueberry Teriyaki with Venison Yakitori and Toasted Panko

Instead of venison, you can also try this recipe with pork belly or duck heart.

Venison skewer
Wild Blueberry Teriyaki with Venison Yakitori and Toasted Panko
Wild Blueberry Teriyaki with Venison Yakitori and Toasted Panko
Servings
24yakitori skewers
Servings
24yakitori skewers
Ingredients
Portions: yakitori skewers
Units:
Ingredients
Portions: yakitori skewers
Units:
Instructions
  1. Clean the venison by trimming the fat and slicing them in half. Season with salt, pepper and oil.
  2. Skewer 3 or 4 pieces of venison onto the soaked skewers.
  3. Place the sake, soy sauce, vinegar, sugar and blueberries into a pot. Bring the pot to a boil, reduce heat to a simmer.
  4. 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.
  5. 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.
  6. Toast panko in a medium hot pan and sprinkle on top of yakitori.