Teriyaki Marinated Venison

    4 hours 30 min

    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.

    13 people made this

    Serves: 4 

    • 450g venison steaks, cubed
    • 75ml teriyaki sauce
    • 1 tablespoon finely chopped garlic
    • 125g plain flour
    • 2 tablespoons Creole seasoning blend
    • 120ml vegetable oil

    Prep:15min  ›  Cook:15min  ›  Extra time:4hr marinating  ›  Ready in:4hr30min 

    1. Place the venison in a large bowl. Cover with the teriyaki sauce and sprinkle with garlic. Marinate at least 4 hours in the refrigerator.
    2. Sieve together the flour and Creole seasoning blend. Dredge the venison in the flour mixture to coat. Discard remaining marinade.
    3. Heat the oil in a frying pan over medium heat. Cook the venison 15 minutes or until browned.

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    Reviews in English (8)


    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)