Venison Teriyaki - cooking recipe

Ingredients

1 lb cubed venison (preferably doe meat)
MARINADE
1/4 cup teriyaki sauce
1/4 cup soy sauce
1/4 cup honey
1/4 cup water
1/4 cup dry sherry (drinking kind, not cooking sherry)
1/2 teaspoon baking soda
1/2 teaspoon minced garlic
1/2 teaspoon ground ginger
1/2 teaspoon dry mustard
1/2 teaspoon cayenne pepper (optional)
GLAZE
1/4 cup honey
1/2 teaspoon dry mustard
wooden skewer

Preparation

Soak wooden skewers in warm water for 20 minutes.
Cut cubed venison in 2-inch wide strips.
Place in sealable plastic bag.
In large bowl mix all marinade ingredients and pour over venison.
Push air out of bag when sealing.
Marinade for 3 hours or overnight, but not more than 24 hours.
Mix Glaze ingredients together.
This can be saved unrefrigerated for several months.
Preheat outdoor grill to HIGH.
Remove venison from marinade, reserving marinade in cup for basting.
Thread venison on skewers.
Grill close to heat source for 2 minutes, basting twice.
Turn, baste again, and grill 1 more minute.
Cooking time will vary with different grills, but do not overcook as the meat will dry out.
Remove skewers from grill and place on platter.
Immediately brush with Glaze.
Serve.