Venison Teriyaki
Yield
4 servingsPrep
15 minCook
15 minReady
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
venison
|
|
| ½ | cup |
soy sauce, tamari
|
|
| ⅓ | cup |
onions
grated |
|
| ¼ | cup |
water
|
|
| 2 | tablespoons |
sugar
|
|
| 1 | teaspoon |
ginger
ground |
|
| 1 | each |
garlic cloves
minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
venison
|
|
| 118 | ml |
soy sauce, tamari
|
|
| 79 | ml |
onions
grated |
|
| 59 | ml |
water
|
|
| 3E+1 | ml |
sugar
|
|
| 5 | ml |
ginger
ground |
|
| 1 | each |
garlic cloves
minced |
|
Directions
Prepare venison to serve in one of the following ways: bite size pieces, steak, or finger steaks.
Blend all marinade ingredients thoroughly and marinate meat for 2 to 4 hours.
Grill or broil to desire degree of doneness, basting occasionally with marinade.
The bite-sized pieces cook quickly so watch carefully.
