Lo Hung spicy marinade

An eastern variation of a typical sour marinade recipe

1/2 cup peanut oil or olive oil 1/4 cup soy sauce 1/4 cup teriyaki sauce 1/4 cup sherry or rice wine 2 tablespoons Worcestershire sauce fresh ginger (optional) 1 clove garlic, crushed
Preparation: Mix all ingredients. Put the venison into a glass container; pour the mixture over it, and refrigerate overnight. Put a few slices of fresh ginger into the marinade if you have some. 1 tablespoon baking soda 1 quart water Mix the marinade and pour it over the meat in a non-metallic container. The baking soda will impart a clean color to the meat and often take away the smell, to a point. Stew meat or small chunks should soak in this marinade overnight. Roasts and other larger pieces should soak for longer, in the refrigerator, up to 2 days.
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