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5 lb. venison steak cut into 1" wide & 3/8" thick strips
1/4 c. vegetable oil
1 c teriyaki sauce
1 c. Worcestershire sauce
5 tsp. seasoned salt
1 tbsp. onion powder (not onion salt)
2 tbsp. minced garlic
2 tbsp. coarse ground black pepper
1 tbsp. liquid smoke


Mix oil, sauces and seasonings together and pour over venison strips. Marinate overnight. Place strips of venison on cookie sheets and place in oven at 200 degrees for 5-6 hours or until dark brown and to desired dryness. Optional . . . omit liquid smoke and place strips of venison on wire racks and put in smoker on low heat for 5-6 hours or until desired dryness. Rosie (Rebec) Karaszewski

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