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Prep Time: 20 minutes (8-24 Hours to Marinate)
Cook Time: 10 minutes
Servings: 3-4
Ingredients
•1 LB. VENISON ROAST, CUBED
OR SLICED IN THIN STRIPS
•2 TBSP. REAL MAPLE SYRUP
•1 TBSP. SOY SAUCE
•1 TBSP. WORCESTERSHIRE SAUCE
•1 TBSP. CIDER VINEGAR
•1 TBSP. BROWN SUGAR
•1 TBSP. OLIVE OIL
•1 TSP. GRANULATED ONION
•1 TSP. GRANULATED GARLIC
•1 TSP. SMOKED PAPRIKA
Directions
1. Combine marinade ingredients and cubed or sliced meat in a sealable plastic bag or airtight container.
2. Place container in a cooler to marinate for 8 to 24 hours.
3. Heat a skillet on medium-high heat.
4. Fry marinated meat to desired doneness.
5. Serve with eggs as a side or in an omelet.
Cook Time: 10 minutes
Servings: 3-4
Ingredients
•1 LB. VENISON ROAST, CUBED
OR SLICED IN THIN STRIPS
•2 TBSP. REAL MAPLE SYRUP
•1 TBSP. SOY SAUCE
•1 TBSP. WORCESTERSHIRE SAUCE
•1 TBSP. CIDER VINEGAR
•1 TBSP. BROWN SUGAR
•1 TBSP. OLIVE OIL
•1 TSP. GRANULATED ONION
•1 TSP. GRANULATED GARLIC
•1 TSP. SMOKED PAPRIKA
Directions
1. Combine marinade ingredients and cubed or sliced meat in a sealable plastic bag or airtight container.
2. Place container in a cooler to marinate for 8 to 24 hours.
3. Heat a skillet on medium-high heat.
4. Fry marinated meat to desired doneness.
5. Serve with eggs as a side or in an omelet.
