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
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