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Timber 2 Table - Teriyaki Venison Backstrap Skewers

This simple and delicious venison recipe will be a family favorite for busy weeknights

Teriyaki Venison Backstrap Skewers

20 Min

Prep Time

20 Min

Cook Time





Warm evenings are just around the corner, and you are going to want to enjoy them with some family time. With today’s busy schedules, that means you don’t have a ton of time on a weekday evening to spend in the kitchen. Take advantage of the warming temperatures and hit the grill for this easy family favorite.

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These flavorful marinated backstrap skewers are perfect for a busy weeknight meal.

Mix the marinade ingredients in a 1-gallon zip-style bag before you leave for work that morning. Cut the backstrap into roughly 1-inch chunks and add it to the marinade. Seal the bag and stash it in the refrigerator.

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Marinate the venison overnight in the fridge.

When you get home that evening, fire up the grill and skewer the marinated venison and the bell pepper pieces. Grill for 8-10 minutes, turning frequently so that all sides cook evenly.

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Fresh pineapple is best, but canned will work as well.

While the backstrap cooks, add some sliced pineapple to the grill.

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Grill slices of pineapple with the venison skewers.

To serve, place a skewer or just the cooked meat and peppers atop a serving of white rice. Add a slice or two of grilled pineapple as a side and you are at the table with a meal the family will love in less than 20 minutes. Can’t beat that for a quick and easy dish.


1-2 pounds venison backstrap

2 bell peppers, seeded and cut into chunks

Sliced pineapple

White rice


¾ cup soy sauce

¼ cup cider vinegar

2 tablespoons honey

1 tablespoon vegetable oil

1 large shallot, finely chopped

1 clove garlic, minced

½ teaspoon fresh ginger, minced

½ teaspoon black pepper

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