Description:
This is what I use for teriyaki sauce. It takes some work, but is worth it.

Ingredients:
4 bottles Kikoman Teriyaki sauce
16 oz cane or rice sugar
16 oz water
2 oz pureed ginger
6 cloves of pureed garlic
touch of white pepper

20 oz venison steak.

2-3 gallon pot
cheesecloth
cookie sheets

Directions:
Puree the garlic and ginger, mix in the pepper and sugar.
Slice the venison into thin strips, about 1/4" thick.
Pour the teriyaki sauce into the pot, along with the extra water.

Bring to a boil.

Add the sugar and spice mix, stir until dissolved.

Add the meat.

Bring to a low boil. Keep an eye on this, as the boiling point will drop as water is evaporated and you don't want to carmelize the sugar to the point that it precipitates. You want to reduce this to about half its original volume.

Take out the meat and spread it on cookie sheets. Put these into the oven at a low temp of about 150-200 degrees to dry the meat out to your own satisfaction.

Pour the sauce through the cheesecloth to filter out the spice remnants. Bottle the sauce in the Kikoman bottles, relabel with "Bambi-Sauce" labels, and enjoy.

Description:
My favorite omlette recipe, made in minutes, and just this side of a quiche.

Ingredients:
3 eggs (bigger the better)
3 tablespoons creme
1/4 stick margarine
1/4 stick salted butter (pre-melt the margarine and butter together)
2-3 oz hickory or maple smoked king or coho salmon (preferably a June Porker, but Atlantic will do in a pinch)
1/4 Red Onion (Julienned)
1 oz green onion scallions (chopped in 1/8"-1/2" slices)
2 oz sun dried tomatos
2 oz thin sliced Portabella mushrooms
3 oz shredded Cabot Hunter's Cheddar
Heinz Ketchup (or W Ketchup, depending on political preference, see http://www.wketchup.com)

Propane or Natural Gas stove
Salamander (the overhead heater, not the amphibian)
10" saute pan
rubber spatula

Directions:
Pre-melt the margarine and butter together
Scramble the three eggs and creme together as well. Prepare your salmon in chunks no larger than a Sacagawea or Loony coin, and cut up your veggies and shred your cheese.
Heat up your saute pan with medium high heat over the gas and add the butter mix.
Now, saute the red onions first, in the butter/margarine mix, they need to get a bit carmelized. Then add the mushrooms, then the tomatos, and the scallions last so that the scallions are just heated.
Turn your heat down to medium or medium low.
Then add the egg mix. As egg pricipitates out of solution (hardens) around the edges, use the spatula to pull it away from the edges and allow fresh egg liquid to fill up the space. This creates a nice wall around the edges of solid egg which will help in the flipping.
When the egg on top in the center is just getting pastey, flip the omlette in the pan (the saute shape makes this easy with a flick of the wrist) and add half the shredded cheese. After 30 secs to a minute on the flip side, remove the pan from the stove and put it under the salamander (if you have no salamander, preheating the broiler coil in the oven to 400 degrees will do) until the cheese is melted and bubbling, with the egg doing some surface broil as well. This heat will also cause the omlette to rise. Don't let it brown any more than you are comfortable with. Remove from the salamander and slide out onto your plate, folding it in half as it is put on the plate. Apply the remaining cheese to the top.
Ketchup is the condiment of choice.

This recipe goes well with home fries, hash browns, and/or corned beef hash, as well as bacon or canadian bacon. Melons, strawberries, and grapes are a fine side dish.

Beverages: I highly recommend Thomas Fogarty's Gewurztraminer (Sonoma) if this is served as a brunch or dinner item. Otherwise, fresh squeezed orange juice.