Beer Marinated Venison

    1 hour 25 min

    A simple way to spruce up venison. Venison is marinated in Worcestershire sauce and beer, then dredged in seasoned flour and fried until golden. Serve with rice, potatoes or pasta.

    44 people made this

    Serves: 8 

    • 900g venison
    • 1/2 (290ml) bottle Worcestershire sauce
    • 350ml bottled beer
    • 200g plain flour
    • 1 tablespoon onion salt
    • 1 tablespoon garlic granules
    • vegetable oil for frying

    Prep:10min  ›  Cook:15min  ›  Extra time:1hr marinating  ›  Ready in:1hr25min 

    1. Pound venison flat and cut into 2.5cm 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 granules. Drag soaked meat through the flour mixture. Heat oil in a large heavy frying pan and fry meat until golden brown.

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    Reviews in English (39)


    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.  -  11 Nov 2006  (Review from Allrecipes US | Canada)


    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.  -  30 Dec 2004  (Review from Allrecipes US | Canada)


    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.  -  19 Jan 2002  (Review from Allrecipes US | Canada)