Ingredients:
1 pound Venison
1/4 c. low sodium soy sauce
2 T. dry cooking sherry
1 T. minced garlic
1 t. honey
1 t. minced ginger
(2 c. raw jasmine rice with 4 c. Water)
Directions:
Cut venison into 1 inch cubes. In a medium bowl, combine remaining ingredients to create a marinade. Add venison and toss to coat. Let meat marinate at room temperature 30 minutes. (While marinating, place 2 c. rice in a microwave safe bowl with 4 c. water. Then set microwave for 20 min, stirring about half way through.)
Preheat broiler. When marinating time is up, place venison into a pan that can hold the juice. Broil about 4-6 inches from the flame for 5 minutes. Turn meat and marinade again. Replace into broiler and broil another 5 minutes.
I served this dish with peas and carrots and a green salad with LiteHouse salad dressings.
If you drink wine, a nice merlot works well, and if you prefer, place a pat of real butter on the rice.
Enjoy! And as always, if you try this one, please come back and comment letting us know how you liked it.