From farmer Laura’s kitchen
This is a staple fall and wintertime dish for me.
Prepare teriyaki sauce: mix together
- 1/2 C. soy sauce
- 1/4 C. water
- 2 T. vegetable oil or sesame oil
- 2 T. sugar
- 1 T. vinegar
- 1 clove garlic
- 3/4 t. ginger
Slice and marinate in the teriyaki sauce 1/2 pound venison round steak, sliced into strips
- 1 Celeriac, peeled and sliced
- 2 large carrots, sliced
- 1 medium onion, halved and sliced (not chopped)
Sauté veggies in a large fry pan, starting with the onions and then adding the celeriac and carrots. While the veggies are still a bit ﬁrm, add the venison strips and some of the teriyaki sauce. Cook it up until the meat is done and serve over rice.