Slow Cooked Teriyaki Venison Recipes

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TERIYAKI VENISON



Teriyaki Venison image

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.

Provided by Rose Martin Meirs

Categories     Meat and Poultry Recipes     Game Meats     Venison

Time 4h30m

Yield 4

Number Of Ingredients 6

1 pound venison steaks, cubed
⅓ cup teriyaki sauce
1 tablespoon minced garlic
1 cup all-purpose flour
2 tablespoons Creole seasoning
½ cup vegetable oil

Steps:

  • Place the venison in a large bowl. Cover with the teriyaki sauce, and sprinkle with garlic. Marinate at least 4 hours in the refrigerator.
  • 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 : Calories 511.3 calories, Carbohydrate 30 g, Cholesterol 85.7 mg, Fat 30.4 g, Fiber 1.3 g, Protein 28.2 g, SaturatedFat 5.3 g, Sodium 1675.5 mg, Sugar 3.5 g

SLOW COOKED VENISON



Slow Cooked Venison image

My dad brings home venison each year, and my mom never knew how to cook it. When I was 16, I threw some venison and a few spices and sauces into the slow cooker before heading off to school. We were all surprised that it turned out great! I've perfected the recipe since then.

Provided by a

Categories     Meat and Poultry Recipes     Game Meats     Venison

Time 5h15m

Yield 4

Number Of Ingredients 12

1 tablespoon olive oil
½ onion, diced
2 teaspoons minced garlic
1 pound boneless venison roast
½ cup ketchup
¼ cup Worcestershire sauce
¼ cup soy sauce
¼ cup chile-garlic sauce
¼ teaspoon liquid smoke
⅓ cup water
2 teaspoons salt
1 tablespoon pepper

Steps:

  • Heat olive oil in a skillet over medium heat. Stir in onion and cook until softened, about 3 minutes. Stir in garlic and cook 2 more minutes until softened.
  • Place venison roast into a slow cooker, and sprinkle with onion mixture. Stir together ketchup, Worcestershire sauce, soy sauce, chile-garlic sauce, water, salt, and pepper. Pour over the venison.
  • Cover and cook on Low until tender and no longer pink, 4 to 5 hours.

Nutrition Facts : Calories 225.4 calories, Carbohydrate 17 g, Cholesterol 85.7 mg, Fat 6.3 g, Fiber 1.2 g, Protein 25.5 g, SaturatedFat 1.5 g, Sodium 2595.9 mg, Sugar 10 g

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