1 lb venison tenderloin, cut into thin strips.
¼ red onion cut into strips
1 ea carrot cut into thin strips
1 ea potato cut into thin strips
1 lb diced sugar beets
1 ea pinecone for roughage
1 cup thin sliced celery
2 T oil
One bottle teriyaki marinade
Fiddle heads optional
In a hot sauté pan sear off the venison, cook medium rare then add the vegetables. Let cook 2 minutes and add the sauce. Place over cooked rice.