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Teriyaki Pineapple Venison Steak

The most simplest, yet juiciest recipe out there! With little ingredients and little clean up.


  • 1 lb. venison steak

  • 1 can sliced pineapple

  • 1 bottle teriyaki marinade

  • 1 stick butter

  • Salt and pepper

  • Lawry's seasoning

  • Honey

  • Sesame seeds


  1. Start by patting off any excess juice with a paper towel from the steaks.

  2. Season (with your heart) salt, pepper and Lawry's seasoning. Flip steaks and repeat.

  3. Warm butter in a cast iron skillet to medium high heat.

  4. Once butter has melted, add steaks to skillet. Cook for about 1.5-2 minutes, flip steaks and repeat.

  5. In a casserole dish add half the bottle of teriyaki marinade and the juice of the pineapple slices to the bottom and mix.

  6. Place steaks on top of mixture and add more marinade and drizzle honey over it all.

  7. Cook for 10-15 minutes at 350F.

  8. While steaks are cooking carmalize the pineapple slices by placing them in the left over skillet of butter and add the rest of the teriyaki marinade.

  9. Service over rice and top with sesame seeds.

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