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!"
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Ingredients

1 h 25 m servings 356 cals
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Original recipe yields 8 servings

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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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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.

Reviews

36
  1. 41 Ratings

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Most helpful positive review

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...

Most helpful critical review

I'm sure this is great for someone who doesn't like the taste of venison, but in Central PA we are born and bred on on it. I should have followed my natural instincts and pan fried the tender ba...

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.

My husband and three young boys were thrilled with this receipe. The dredging made the meat taste great, but my boys liked the plain meat best (with A1 sauce). The meat didn't taste gamey and ...

I love venison, because it is so low in fat, and this marinade was excellent. I also tried the marinade on chicken and pork. It was killer...

Really liked this recipe. Served over egg noodles. No gamey taste.

Awesome!

Ease, appearance, and versatility alone make this recipe a five star only to be outdone by it's FLAVOR. Angie thanks for sharing !! Family loves it. I had to take some to work to share as well. ...

EXCELLENT! Also good on cheaper cuts of meat if you are on a budget. EXCELLENT!