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Tuesday, April 20, 2010

Ted Nugent's Venison Over Rice

I named this recipe after a truly great American.
Cubes of venison (or beef) are marinated
in a dark soy sauce and garlic mixture,
then cooked with green pepper, served over rice.

2-3 lb venison loin or tenderloin, cut into bite size pieces
1/4 cup soy sauce
1/4 (canola) oil
1/4 cup white sugar (or to your taste)
1 tbsp fresh minced garlic
1-2 green onions, chopped
1 green bell pepper, chopped
Cooked rice

Mix soy sauce, oil, sugar, and garlic in glass bowl or ziptop bag.
Add venison cubes and marinate 24 hours.
Saute peppers and onions with 1 tbsp additional oil in a
large preheated frying pan or Dutch oven until softened.
Add marinade and meat to pan.
Simmer just until cooked through and meat is tender.
Serve over rice with steamed broccoli
and carrots on the side, if desired.

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