Venison Teriyaki
Venison
1/4 cup soy sauce
1 tbsp brown sugar
1 tbsp minced onion
1 tbsp wine vinegar
1/2 tsp powdered ginger or grated ginger root
Dash of garlic powder
2 tbsp vegetable oil
2-3 medium onions, sliced
1 tsp cornstarch
Chinese noodles or cooked rice
Trim enough venison
meat to serve 2 or 3 people. Cut into thin strips.
(Even tough cuts may be
used when cooking this way.)
Combine soy sauce, sugar, minced onion, vinegar, ginger and garlic powder.
Pour over meat; let stand for 2 hours. Drain; reserve marinade. Heat vegetable
oil in heavy skillet. Add venison and brown on all sides. Add onion; cover;
cook over low heat for 15 minutes, or until onions are tender. Mix cornstarch
with reserved marinade; pour over meat and onions; and cook until slightly
thickened. Serve with Chinese noodles or rice.