top of page


OUr freezer is full at the Waterford Bee Co. and now we have to figure out what to do with all of our venison. We loved this Asian inspired glazed venison. Perfect for a hot dinner at camp or as a victory dinner when you come home! This recipe features Waterford Bee Co. Better Siracha and our wildflower honey. Paired with steamed rice and veggies this will quickly become your got to rcipe for preparing venison lions!

  • 2 lbs. boneless venison loin (cut into ¼ inch slabs) 

  • 1 tsp. kosher salt  

  • ½ tsp. black pepper 

  • 1 Tbsp. canola oil 

  • 5 cloves garlic (chopped fine) 

  • 2 inches fresh ginger (chopped fine) 

  • ½ cup honey 

  • 2 Tbsp. WBCo Better Siracha or WBCo Sweet Chili

  • 1 Tbsp. rice wine vinegar 


  1. In a bowl mix together honey, sriracha, and rice vinegar. 

  2. Sprinkle venison with kosher salt and black pepper. 

  3. Pour oil into a heavy pan and heat.  Add elk into the pan working in small batches not to overcrowd the pan. Brown on sides, keeping rare and transfer to a plate. Rest elk 10 min then cut into strips. 

  4. Return pan to heat and add the garlic and ginger cook about ½ min. 

  5. Raise heat and pour in sauce mixture. Reduce sauce to a thick sticky constancy. 

  6. Add venison and toss to glaze each piece.  

  7. Serve immediately over rice, with steamed or sauted veggies (sliced sweet bell peppers, sliced onions or brocolli are great options)

  8. Garnish with sliced scallions.  

22 views0 comments


bottom of page