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READY IN ABOUT 1½ hrs

Marinated Venison

Read Reviews (35)

"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!" — Angie Weikert

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Measuring All-Purpose Flour

Original recipe makes 8 servings Change Servings

2 pounds venison (deer meat)
1/2 (10 fluid ounce) bottle Worcestershire sauce
1 (12 fluid ounce) can or bottle beer
1 1/2 cups all-purpose flour

1 tablespoon onion salt
1 tablespoon garlic powder
vegetable oil for frying

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Directions

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.
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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PREP 10 mins
COOK 15 mins
READY IN 1 hr 25 mins

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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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.

—Amber

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Most Helpful Critical Review

Dec 27, 2011

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 backstrap that I used for this recipe the way I normally do. Bottom line: If you don't like the taste of wild game, don't eat it, but please don't offer recipes that completely ruin it either.

—assembly4u

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39 Ratings

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Dec 30, 2004

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.

—FOLIEDEVIE

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Jan 07, 2004

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.

—kwolff

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Mar 21, 2004

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 was tender enough to cut with a fork.

—Bambi

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Dec 31, 2005

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

—DRAGON21

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Oct 18, 2008

Awesome!

—LaylaJo

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Nov 10, 2006

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...

—Ronnie

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Nutrition

Calories
356 kcal
18%

Carbohydrates
23.9 g
8%

Cholesterol
96 mg
32%

Fat
14 g
22%

Fiber
0.8 g
3%

Protein
28.9 g
58%

Sodium
911 mg
36%

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

Nutritional Information

Marinated Venison

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 356
Calories from Fat: 126

% Daily Value *
Total Fat 14g 22 %
Saturated Fat 2.5g 13 %
Cholesterol 96mg 32 %
Sodium 911mg 36 %
Potassium 552mg 15 %
Total Carbohydrates 23.9g 8 %
Dietary Fiber 0.8g 3 %
Protein 28.9g 58 %
** Sugars 2.1g
Vitamin A < 1 %
Vitamin C 4 %
Calcium 4 %
Iron 59 %
** Thiamin 44 %
Niacin 73 %
Vitamin B6 30 %
Magnesium 13 %
Folate 29 %

* 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.