Marinated Venison

Marinated Venison

36

"If you have a hunter in your home, but don't like the wild meat taste, this is great. My boys can't get enough!"

Ingredients

1 h 25 m {{adjustedServings}} servings 356 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 356 kcal
  • 18%
  • Fat:
  • 14 g
  • 22%
  • Carbs:
  • 23.9g
  • 8%
  • Protein:
  • 28.9 g
  • 58%
  • Cholesterol:
  • 96 mg
  • 32%
  • Sodium:
  • 911 mg
  • 36%

Based on a 2,000 calorie diet

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Directions

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  1. Pound venison flat, and cut into 1 inch strips; place in a large bowl. Pour in Worcestershire sauce and beer. Cover, and refrigerate for 1 hour or more.
  2. In a shallow bowl, combine flour, onion salt and garlic powder. Drag soaked meat through the flour mixture. Heat oil in a large heavy skillet, and fry meat until golden brown.

Footnotes

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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Reviews

36
  1. 41 Ratings

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I used a different marinade... basic Italian dressing and minced onions and put it in the fridge over night. Then cooked it up the next day. It was so delish my five year old daughter (who didn...

Thanks Angie! I made this recipe tonight; it was my first time making venison--though I've had it before--and it was meat from my fiance's first deer! This was a very good recipe and I recomme...

I threw in some chopped onion and garlic with the beer and w. sauce. I did not coat the meat, just grilled it. I thought it was good.