In this recipe, venison strips are marinated in a simple mix of Worcestershire sauce and beer, then dredged in seasoned flour and fried until crisp and tender. A great recipe for BBQs or for griddle pans when it's cool out - the whole family will love this one!
- 900g venison
- 140ml Worcestershire sauce
- 350ml beer
- 200g plain flour mixed with 1/2 tsp. each salt and pepper, 1 tbsp. onion granules and 1 tbsp. garlic granules
- Oil to fry
Cut venison into strips. Place into a bowl and cover with Worcestershire sauce and beer. Cover and leave to marinate for an hour in the fridge.
Uncover, draain and then dredge the venison slices in the seasoned flour.
Heat oil in a large frying pan. Add the venison strips and fry for 4-5 minutes on either side or until crisp and tender.