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.