About this recipe: This is an ultra-delicious way to prepare venison. Venison steaks are marinated in teriyaki sauce, dredged in a Creole seasoned flour and then pan-fried to perfection.
Very nice recipe! It is good to have another flavor to combine with venison besides italian dressing. I'm not a big fan of frying food so next time I will lessen the oil called for and just saute until done. Really a good flavor even if you don't have enough time to marinate for the full 4 hours. I will definitely make again. Thank you! - 12 Dec 2005 (Review from Allrecipes US | Canada)
This is such a simple recipe and so good. I don't eat venison, but I cook it alot, and this recipe stands out as simple, requested often and no-fail. I would make sure not to use a really thick teriyaki sauce, nor one that is too sweet. But if you have a good teriyaki marinade, and a nice flavorful cajun/creole spice blend this is a wonderful way to have a little sweet, a little spicy...I think that it would also be good on goose or other dark game meat. - 08 Jul 2010 (Review from Allrecipes US | Canada)
i use a very similar marinade!! But i put in a little brown sugar and Fresh cilantro!!! it's waaay good! we call it the green river marinade. this is the only marinade i use with venison, elk, whatever...i have even tried it with pheasant, and then grilled it - 09 Apr 2010 (Review from Allrecipes US | Canada)