Chinese Venison

2 lbs. venison steaks
1/4 cup soy sauce
1 cup beef bouillon
1/4 teaspoon ginger
2 cloves mashed garlic
1/4 cup sherry
4 tablespoons peanut oil
2 cloves chopped garlic
1 1/2 cups boiling water
3 large green peppers, cut into 1/2 inch strips
1 cup sliced water chestnuts
3 tablespoons cornstarch
sesame oil
hot boiled rice
Cut meat against the grain into 1/2 inch strips (this is easier to do
if meat is partially frozen). Make a marinade for the meat by combining
soy sauce, bouillon, ginger, mashed garlic and sherry. Marinate steak
for 2−12 hours in the refrigerator. Dry meat on paper towels. In a
wok, heat peanut oil and saute chopped garlic until it turns golden
brown. Remove, leaving at least 2 tablespoon oil in wok. Add meat
to oil and saute until brown (add just a dash of sesame oil to meat
while it's browning). Add reserved marinade and 1 cup boiling water.
Simmer 45 minutes or less time, if desired. When meat is tender,
remove and keep in warm oven. Pour marinade in separate pan and add
cornstarch. Add remaining 1/2 cup boiling water, if needed. Simmer
until thick. Stir−fry green pepper and water chestnuts in liquid
remaining in wok. Add meat and marinade gravy.
Add a dash of sesame oil to taste. Serve over boiled rice.