Teriyaki Venison

8
Rose Martin Meirs 0

"My family gobbles this up every time I cook it, which is pretty often since we eat mainly venison over beef. Has no gamey taste and can also be used with cubed beef. Let it marinate for 4-12 hours, preferably overnight."

Ingredients 4 h 30 m {{adjustedServings}} servings 511 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 511 kcal
  • 26%
  • Fat:
  • 30.4 g
  • 47%
  • Carbs:
  • 30g
  • 10%
  • Protein:
  • 28.2 g
  • 56%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 1676 mg
  • 67%

Based on a 2,000 calorie diet

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Directions

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  1. Place the venison in a large bowl. Cover with the teriyaki sauce, and sprinkle with garlic. Marinate at least 4 hours in the refrigerator.
  2. Sift together the flour and Creole seasoning. Dredge the venison in the flour mixture to coat. Discard remaining marinade.
  3. Heat the oil in a skillet over medium heat. Cook the venison 15 minutes, or until browned.
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Reviews 8

  1. 11 Ratings

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INSPIRINGOTHERS
12/23/2005

Very nice recipe! It is good to have another flavor to combine with venison besides italian dressing. I'm not a big fan of frying food so next time I will lessen the oil called for and just saute until done. Really a good flavor even if you don't have enough time to marinate for the full 4 hours. I will definitely make again. Thank you!

AZ
7/8/2010

This is such a simple recipe and so good. I don't eat venison, but I cook it alot, and this recipe stands out as simple, requested often and no-fail. I would make sure not to use a really thick teriyaki sauce, nor one that is too sweet. But if you have a good teriyaki marinade, and a nice flavorful cajun/creole spice blend this is a wonderful way to have a little sweet, a little spicy...I think that it would also be good on goose or other dark game meat.

meljeanand
4/12/2010

i use a very similar marinade!! But i put in a little brown sugar and Fresh cilantro!!! it's waaay good! we call it the green river marinade. this is the only marinade i use with venison, elk, whatever...i have even tried it with pheasant, and then grilled it:)