Rating: 4.5 stars
11 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 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.

Recipe Summary

cook:
15 mins
additional:
4 hrs
total:
4 hrs 30 mins
prep:
15 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the venison in a large bowl. Cover with the teriyaki sauce, and sprinkle with garlic. Marinate at least 4 hours in the refrigerator.

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  • Sift together the flour and Creole seasoning. Dredge the venison in the flour mixture to coat. Discard remaining marinade.

  • Heat the oil in a skillet over medium heat. Cook the venison 15 minutes, or until browned.

Nutrition Facts

511 calories; protein 28.2g; carbohydrates 30g; fat 30.4g; cholesterol 85.7mg; sodium 1675.5mg. Full Nutrition
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