Oriental Soak and Baste

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Ingredients:

• Teriyaki Soak and Baste
• .
• 1/2 cup peanut oil or olive oil
• 1/4 cup soy sauce
• 1/4 cup teriyaki sauce
• 1/4 cup sherry or rice wine
• 2 tablespoons Worcestershire sauce
• fresh ginger (optional)
• 1 clove garlic, crushed

Preparation:

Mix all ingredients. Put the venison into a glass container; pour the mixture over it, and refrigerate overnight. Put a few slices of fresh ginger into the marinade if you have some.

• 1 tablespoon baking soda
• 1 quart water

Mix the marinade and pour it over the meat in a non-metallic container. The baking soda will impart a clean color to the meat and often take away the smell, to a point. Stew meat or small chunks should soak in this marinade overnight. Roasts and other larger pieces should soak for longer, in the refrigerator, up to 2 days.

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