teriyaki bowl

Teriyaki Bowl Recipe Provided by Lyle Hebel, Stone Glacier

This issue’s recipe came from our friend, Lyle Hebel at Stone Glacier. This recipe is great for using up that last bit of game meat from last fall’s hunting, but it’s so simple and delicious, Hunt Alaska Editor George Krumm makes this recipe frequently. Here’s what Lyle has to say:

There comes a time each year when we go to our freezer to retrieve a fine cut of wild game only to find the options slim. No backstrap, no tendies, just a few random packs of cuts that got tossed to the back.

For our household, this meat shortage usually occurs right before rifle season starts here in Montana. At about the same time, my wife’s zucchini garden is in full swing so we end up with some budget cuts of meat and a pile of edible gourds. I started making this meal a couple years back, and it’s a great way to use up those less favorable meat packages and summer veggies.

While this recipe is simple, your family will think you’re a Rockstar chef. It’s also a great recipe to feed anyone who might be on the fence about eating wild game.

Servings: 4

Gather the Goods:

  • 1-2 pounds of game meat. Any meat will work, even burger. For this recipe, I used some elk cube steaks. If you think your meat will be tough, take a few minutes and hammer the hell out of it with a meat tenderizer. Cut the meat into small strips or chunks. Editor’s note: I have made this often with burger and it’s great.
  • 1 large zucchini. Rustic chopped into 3/4” cubes.
  • 6 mushrooms. Slice these up. I am not a huge mushroom fan, but they will add some nice flavor to this dish.
  • 1 c teriyaki sauce. Anything from the bottom shelf at the supermarket will do.
  • 5 green onions. Finely chopped.
  • 2 c rice. Cooked as directed. Uncle Ben’s is a fine choice. No need to be too fancy here.
  • 4 tbsp sesame seeds. These are not mission-critical but add some good, crowd-pleasing flavor.

Yum Yum Sauce:

Just mix all these ingredients in a bowl. Nothing magical about any of this part. Editor’s note: Yum Yum sauce is also an outstanding dipping sauce for things like deep-fried razor clams, calamari, etc.

  • 1/4 c mayo
  • 2 tbsp Sriracha
  • 2 tbsp honey
  • 2 tbsp rice vinegar
  • 1/2 tsp garlic powder

Get Cooking:

  1. Brown the meat in a large skillet over medium heat.
  2. Push the meat to one side of the pan and add zucchini. Cook until the zucchini skin is softish.
  3. Add in mushrooms and cook for 3- to 5 minutes.
  4. Pour teriyaki sauce over the mixture and cook for a few minutes. Remove from heat.
  5. Place a scoop of rice in a bowl and add a healthy portion of the meat and veggie mix on top.
  6. Drizzle Yum Yum sauce over the top and garnish with sesame seeds and green onion (if that’s your jam).
  7. Serve hot. This dish pairs well with a cold Coors, Highlife, or PBR.

For more recipes like this teriyaki bowl, check out the Hunt Alaska recipe library..