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It's been a while since I've had any venison but here's one of my all time favorites recipes:

Teriyaki Venison

2 lbs tenderloin steka slice in thin stirps
3 tbs olive oil
3 tbs soy sauce
1/2 tsp garlic powder
1 tbs lemon juice
1 tbs brown sugar
1 4oz can of mushrooms
1 cup green peppers, slice into strips
1 cup beef broth

Add olive oil and soy sauce to a wok or high-sided skillet, then stir in the garlic, lemon juice and brown sugar. Heat the wok or skillet on medium-high heat until the liquid begins to to steam.

Add the tenderloin strips and stir-fry them until they are almost cooked.

Now add to the wok or skillet the mushrooms (drained), green peppers and beef broth.

Turn the heat down to medium, cover and slowly cook until everything is steaming hot.

Serve over rice.

Serves 4 normal people or two of me!
 

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Proper teriyaki is a marinade.
3/4 cup canned pineapple juice
3 tbs soy sauce
3 tbs lemon juice
2 cloves crushed garlic
1 bay leaf
pinch of ground cloves
Put it all into a lidded jar and shake.
Adjust amounts for how much meat you have. The meat needs to be covered.
Put your meat in a bowl, cover with the marinade and leave
it for 24 hours.
Works for chicken, beef, etc. Chicken is especially good, but so is beef.
 
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