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Balsamic Teriyaki Marinade

I'm in love with this Teriyaki Marinade! Get yourself some venison soaking in this, and you know you're in for a delicious meal. Best part? It's amazing cold. So I love to make extra and have it on a salad the next day.
Prep Time5 mins
Marinade Time3 hrs
Total Time3 hrs 5 mins
Course: DIY
Cuisine: Chinese
Servings: 1 cup
Calories: 75kcal


  • 3 tablespoons butter
  • 1 onion
  • 9 cloves garlic
  • 2 cups balsamic vinegar
  • 2 tablespoons tamari, Or soy sauce. Do yourself a favour and get a decent healthy brand
  • 1/2 teaspoon sea salt
  • 2 tablespoons sweet rice vinegar
  • 1 tablespoon honey


  • Sauce the onion and garlic in butter over medium heat.
  • Add balsamic vinegar, get it bubbling, then turn down and let it simmer for 5 minutes.
  • Whisk in the tamari, salt, rice vinegar and honey.
  • Pour some of the Balsamic Teriyaki Marinade over your meat of choice in a liquid tight container. You don't need to cover, just coat. About 1/2 cup per pound of meat will work great. The longer it sits the better, but at least 2-3 hours. I have some chicken breasts sitting it it right now for 36 hours. They're going to rock my world.
  • To cook, look up specific time directions in a book such as Better Home and Gardens for what cut and type of meat you're using. These tenderloins did 3 minutes per side on a medium-high heat grill. I find with red meat, teriyaki is best good and rare!


adapted from Steamy Kitchen cookbook. (Get it! Just do it. Now. And no, that's not an affiliate link) (She also has a blog)
Marinades about 5 pounds of meat. I like to freeze portions as it's a bit more labour intensive marinate to make)