Jennifer Danella

Field to Table: Hibachi-Style Garlic Venison Steak and Shrimp with Fried Rice


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Letting all kinds of creative culinary influences play a role in my wild game preparations has always been a big goal. When I find something I like, I'm always wondering how I can incorporate venison or some other wild game meat into the recipe to do it "my way." Luckily, so many of the great things about wild game translate nicely to the meals and dishes that are normally cooked with farmed meat, and I can feel better about what I'm consuming. And the taste seems to only get better, too!

This garlic venison steak and shrimp is a perfect example. I went to an Asian-influenced Hibachi-style restaurant and thought to myself "I could do this!"

You don't need big, fancy restaurant equipment or years of practicing your knife skills to pull this one off, and I highly suggest this twist on a typical stir fry that is improved tenfold with the addition of venison (if you ask me).

Be sure to check out my new cookbook, The Weekend Wild Game Cookbook: Easy, Everyday Meals for Hunters and Their Families available on Amazon.

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Garlic Venison Steak and Shrimp with Fried Rice Ingredients

  • 1 medium zucchini, chopped
  • 1 medium onion, julienned
  • 8 ounces sliced mushrooms
  • 1 pound venison steak (backstrap or tenderloin) cut into bite sized pieces
  • 1 pound shrimp, peeled and deveined
  • 1 tablespoon minced garlic
  • 3 tablespoons butter
  • 2 cups cooked white rice
  • 2 eggs
  • 4 tablespoons low sodium soy sauce, divided, more or less to taste
  • 3 tablespoons stir-fry sauce, more or less to taste
  • Sesame oil (can swap for other oils)
  • Yum Yum sauce, for serving

Garlic Venison Steak and Shrimp with Fried Rice Recipe Directions

1. Heat a flat top griddle or hibachi grill to medium high heat for at least 5 minutes.

2. Add 1-2 tablespoons of sesame oil to the hot griddle and spread with hibachi spatula. Add the zucchini, onion, and mushrooms. Season with salt and pepper to taste. Cook for 2-3 minutes, mixing the vegetables together with hibachi spatulas. Move to one side of griddle and place on low heat, or remove from heat completely.

3. Add 1 tablespoon of oil to the griddle. Add in venison and cook for 30 seconds. Then add shrimp to griddle with the venison steak. Sauté shrimp until it is fully cooked, flipping halfway (1-2 minutes). Move the shrimp to the low heat side or remove completely. Continue sautéing venison pieces: top with 2 tablespoons of soy sauce and minced garlic. Stir constantly. Move to low heat section after venison is cooked to medium rare. (Approximately 4 minutes total)

4. Melt the butter on the hot side of the griddle. Add in cooked white rice. Pat down the rice with the spatula onto the griddle top. Cook for a few minutes, and then stir. Once rice is warm, create a well in the middle of the rice. Crack two eggs into the well. Cook for 1-2 minutes until white parts have started to cook then mix into rice.

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5. Combine the vegetables, shrimp and steak from the low heat side into the rice and turn the heat to medium high on all sections of the griddle. Add in the stir-fry sauce and the remaining soy sauce. Add more or less to taste. Sauté for 2-3 more minutes until everything is hot. Serve immediately with Yum Yum sauce if desired.

READ MORE: WILD GAME RECIPE: CHEESEY WILDGAMEBURGER JALAPE?'O POPPERS

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