MARINADE
¼ cup TERIYAKI SAUCE
¼ cup SOY SAUCE
2 tsp. MINCED GARLIC
1 tsp. SESAME OIL

INGREDIENTS
12 ounces VENISON (backstrap/loin)
¼ cup WOK or VEGETABLE OIL
2 cups BROCCOLI (cut bite size)
2 cups CAULIFLOWER (cut bite size)
1 CARROT sliced thin into 2-inch strips

(OPTIONAL)
½ cup MUSHROOMS
SWON PEA
1 (6 oz.) can WATER CHESTNUTS
OR ANY VEGETABLES YOU PREFER

DIRECTIONS
CUT VENISON INTO THIN 3 INCH STRIPS AND PLACE IN PLASIC BAG WITH MARINADE. MARINATE FOR TWO HOURS AT ROOM TEMPERATURE OR REFRIGERATE OVER NIGHT TURNING THE BAG OCCASIONALLY.
HEAT OIL IN WOK or DEEP PAN AND PLACE VENISON STRIPS IN WOK or PAN WITH HALF THE MARINADE AND COOK FOR 2 or 3 MINUTES OR UNTIL BROWN. REMOVE VENISON AND KEEP WARM. ADD BROCCOLI, CAULIFLOWER, CARROTS AND OPTIONAL ITEMS TO WOK AND FRY FOR 3 MINUTES. THEN RETURN VENISON ALONG WITH THE REMANING MARINADE AND SIMMER FOR 4 OR 5 MINUTES AND SERVE OVER WILD OR WHITE RICE OR NOODLES

NOTE; YOU CAN ALSO USE ANY FROZEN VEGETABLE OR PREPARED STIR-FRY PACKAGE WITH THE VENISON TO SAVE TIME.