Marinated Venison

Marinated Venison

35 Reviews 3 Pics
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    1 h 25 m
Angie Weikert
Recipe by  Angie Weikert

“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!”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  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.

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Reviews (35)

Rate This Recipe
Amber
42

Amber

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't know what it was) kept popping them in her mouth after they got done cooking. Stuck the few left overs in the fridge and ate them over salad today, even better. Thanks.

FOLIEDEVIE
35

FOLIEDEVIE

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 recommend it. Venison by nature can be dry and chewy, but with the marinade the meat was tender and I made a little sauce with the pan remnants to keep it juicy. My fiance said he had never had venison so good, and it's a great change from the usual venison casserole everyone seems to make.

kwolff
28

kwolff

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.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 356 cal
  • 18%
  • Fat
  • 14 g
  • 22%
  • Carbs
  • 23.9 g
  • 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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