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TERIYAKI VENISON 
1 1/2 to 2 lbs. venison (round steak)
2 tbsp. vinegar
1/2 c. sugar
1/2 c. soy sauce
1 tsp. ginger
1 tsp. garlic, minced

Rinse venison in cool water. Then let meat "stand" for 20 minutes in cool water that 2 tablespoons of vinegar has been added. Drain and rinse, drain and pat dry. Cut meat into 1 1/2 x 1/2 inch strips. Mix 1/2 cup sugar, 1/2 cup soy sauce, 1 teaspoon vinegar, 1 teaspoon ginger, 1 teaspoon garlic in bowl. Add venison strips. Let marinate for 20 minutes or longer. Pour into 9 x 9 inch baking dish. Cover. Put in oven at 350 degrees for 30 minutes. Serve over hot rice or noodles.
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