Core Stories

Field To Table: Backcountry Asian Skewers

A Wild Game Skewer Recipe

It's time to pack the flavor into your next wild game meal. This recipe can be made with any number of cuts from an in-the-field cervid harvest but tenderloin, heart, and backstraps would be the best choice. The simple sweet and spicy glaze tips the scales at only 5oz of pack weight and will bring your next backcountry dish to life.

If substituting similar ingredients found locally, be sure to check the label to see if they require to be refrigerated after opening. Most shouldn’t and if you do find one that does require refrigeration, keep shopping around or consider only using it on a cooler late season hunt.


  • ⅓ Cup, Sweet chili sauce
  • 3 Tbsp, Spicy chili crisp
  • 1 Tbsp, Soy sauce
  • 1½ Tsp, Sesame oil
  • 1 Tsp, White vinegar
  • 2 Cloves, Whole garlic
  • 1 Finger, Whole ginger
  • 1 Sealable quart or gallon size bag

Step-By-Step Instructions


  1. Before heading into the wilderness, combine all the liquid ingredients in a bowl and mix well.
  2. Store the sauce in a leakproof container.
  3. Place the sauce container, garlic, and ginger into the sealable bag and take the whole package with you on your next outing.


  1. Harvest an animal.
  2. Build a rock fire ring with a flat stone elevated on one side of the ring. (Make sure there is enough space under the flat rock to place coals beneath it.)
  3. Light a fire in the fire ring and build a base of coals.
  4. Pull coals under the flat rock and get the rock searing hot.
  5. Dice the meat into 1” cubes and place into the sealable sandwich bag.
  6. Peel and finely chop the garlic and ginger.
  7. Add the garlic and ginger to the meat along with half the sauce.
  8. Massage the marinade into the meat and allow to sit for a minimum of 15 minutes or up to 1 hour.
  9. Meanwhile, sharpen a stick to make a suitable skewer.
  10. Skewer the meat onto the stick and place directly onto the hot stone.
  11. Turn the meat often until cooked to your liking. Approximately 4-6 minutes.
  12. Pour the remainder of the sauce onto the skewer while it cooks on the stone and allow the glaze the coat the meat, approximately 15-20 seconds.
  13. Remove the skewer and enjoy.
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