I've heard recently that the story behind a recipe is unnecessary. Most people reading food blogs want the recipe immediately in order to make their food and carry on with their days. With that in, I will try for brevity.
Ingredients -
For venison marinade-
1 lb venison, cut in chunks (size depends on personal preference)
1\2- 3\4 c soy sauce
~1 tbsp sesame oil
3 tbsp brown sugar
2 tbsp honey
1\2 tsp crushed red pepper
1 tbsp garlic
1 inch ginger paste
Salt and pepper to taste
1. In a large Ziploc bag, combine all ingredients.
2. Smoosh everything together and make sure that the meat is covered.
3. Marinate for at least an hou. I prefer overnight.
For meal-
1 c frozen broccoli
1 c frozen green beans
1 c frozen sweet potato cubes
Olive oil
Salt, pepper, and crushed red pepper flakes to taste
* Garlic powder or minced garlic adds a nice flavor
1\2 package is in noodles
* Depending on marinade amount, you may need 1\2 c if need broth
1. Preheat oven to 425°.
2. Place frozen vegetables on a baking sheet (cover baking sheet with foil for easier cleaning).
3. Spread oil, salt, pepper(s), and optional garlic over frozen vegetables. Mix together.
4. Roast vegetables for 15 minutes. Take out, mix a bit, and roast an additional 15 minutes. (Edges of broccoli should be lightly charred.)
5. Once vegetables have begun round two of roasting, brown the venison. Make sure you use a medium-to -large size pan. Do not throw out the marinade!
6. Once venison is browned, add the remaining marinade. If your marinade is not enough to fill the pan, add 1\2 c if need broth and being to a boil.
7. Add noodles to the pan, stirring to check consistency.
8. Once the noodles are so dente, you are ready to add your vegetables.
9. Toss everything to coat evenly. Add brown sugar, salt, pepper, and soy sauce according to taste and ENJOY.
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