Teriyaki Grilled VenisonNo it is not too cold to grill here, well ok it depends on who you ask actually. I personally would not stand outside in this weather to grill, but Hubby seemed content with it. My dad used to grill in the winter too – he would shovel a path in the snow to his grill even. I think Hubby’s contentment came from the fact that he went deer hunting this fall and “caught” this deer himself. If you do not have venison (deer meat) available, you could easily make this with beef tenderloin or even pork tenderloin. You will just adjust the cooking times and temperatures accordingly for other meats. I served this with broccoli with just a bit of butter, salt, pepper, and garlic.


Teriyaki Grilled Venison

Place the venison and marinade in a container and coat well. Refrigerate about 24 hours. Grill for approximately 20 minutes, or until venison reaches an internal temperature of 145° F. Let rest for 10 minutes and serve.

Teriyaki Grilled Venison

World Harbor Teriyaki Grilled Venison

Teriyaki Couscous

Bring water, oil, and salt to a boil. Add couscous, stir. Cover and remove from heat and let sit for 5 minutes. Fluff with a fork. Now add the pepper and sauce and toss with a fork again. Do not stir as it will mush the couscous up. Serve. You could easily do rice instead of couscous if you wanted. Just cook the rice according to package directions and then add your sauce at the end.

What do you think? Will you try either of these recipes?



Disclosure: I am a Mizkan (they own World Harbors brand) brand ambassador and was compensated for this post and given product samples. The recipes created are my (Hubby’s) own and the opinions about the product are my own.