Teriyaki Venison Recipe - Allrecipes.com
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Teriyaki Venison

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"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    4 hrs 30 mins


  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 More Reviews

Most Helpful Positive Review
Dec 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!

Most Helpful Critical Review
Jan 23, 2013

I have eaten venison all my life and although I really liked the combination of the teriyaki and garlic with the seasoning, when I cooked up my venison it was a little tough. Next time I think I will for go the flour and just marinate it overnight and then put it in the crockpot to cook during the day. Venison in the crockpot always comes out so tender. I served mine over rice and stir fry veggies which was very good.


11 Ratings

Jul 08, 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.

Apr 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:)

Dec 28, 2011

Excellent!! I'm not a huge fan of heat, so I made my own Creole seasoning using paprika, salt, garlic powder, thyme, oregano, ginger, onion powder, and black pepper. Other than that I made it to the recipe and it was AMAZING!! Will definitely make again!! Thank you!

Apr 27, 2011

This was SO delicious! My husband took his first bite and said, "this is good". On his second bite, he exclaimed "this is REALLY good! Where'd you get the recipe?!" Go and make this tonight, you will not be dissapointed. I do reccomend to go light on the spices if you dont like spicy things. We could deffinately tell there was some kick to it! Will make this again, and again!

Jan 03, 2007

Good even if you don't marinate it very long. You can probably experiment with the spices a bit to alter the flavor some. Overall, a tasty venison dish

Oct 07, 2008

It was pretty good. My husband loved it. I will probably make again.


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  • Calories
  • 511 kcal
  • 26%
  • Carbohydrates
  • 30 g
  • 10%
  • Cholesterol
  • 86 mg
  • 29%
  • Fat
  • 30.4 g
  • 47%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 28.2 g
  • 56%
  • Sodium
  • 1676 mg
  • 67%

* Percent Daily Values are based on a 2,000 calorie diet.

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