Teriyaki Venison
"From 1960s cookbook"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (227.7 g)
- Calories 524.1
- Total Fat - 37 g
- Saturated Fat - 13.4 g
- Cholesterol - 177.9 mg
- Sodium - 1116.7 mg
- Total Carbohydrate - 5.6 g
- Dietary Fiber - 0.1 g
- Sugars - 3.3 g
- Protein - 40.2 g
- Calcium - 33 mg
- Iron - 3.4 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Cut venison into 1/2 ×2 inch strips
Step 2
Combine marinade into ziploc bag and add meat
Step 3
Let marinade for 2 hours
Step 4
Heat oil in wok
Step 5
Remove meat reserving marinade
Step 6
And add to hot oil
Step 7
Brown on all sides
Step 8
Cover simmer for 20 minutes
Step 9
Add onions and cook until crisp
Step 10
Add cornstarch to marinade bag and add to meat mixture
Step 11
Cook until thickened
Tips
No special items needed.
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