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

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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.

Nutrition Facts

355.9 calories; protein 28.9g 58% DV; carbohydrates 23.9g 8% DV; fat 14g 22% DV; cholesterol 96.4mg 32% DV; sodium 911.5mg 37% DV. Full Nutrition

Reviews (39)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/11/2006
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. Read More
(47)

Most helpful critical review

Rating: 3 stars
12/28/2011
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. Read More
(10)
46 Ratings
  • 5 star values: 31
  • 4 star values: 10
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 3
Rating: 5 stars
11/11/2006
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. Read More
(47)
Rating: 5 stars
12/30/2004
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. Read More
(40)
Rating: 4 stars
01/07/2004
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. Read More
(32)
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Rating: 5 stars
03/21/2004
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. Read More
(14)
Rating: 5 stars
12/31/2005
Really liked this recipe. Served over egg noodles. No gamey taste. Read More
(10)
Rating: 4 stars
11/10/2006
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... Read More
(10)
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Rating: 3 stars
12/27/2011
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. Read More
(10)
Rating: 5 stars
12/09/2004
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. The recipe is working it's way around the hunters there to. Read More
(9)
Rating: 5 stars
10/18/2008
Awesome! Read More
(9)