Freezer Friendly Venison

2 pounds venison (deer meat)
1/2 (10 fluid ounce) bottle Worcestershire sauce
1 (12 fluid ounce) can or bottle beer
1 1/2 cups all-purpose flour
1 tablespoon onion salt
1 tablespoon garlic powder
vegetable oil for frying

Give venision an overnight milk bath:
Pound venison flat, and cut into 1 inch strips; place in a large bowl. Pour
in Worcestershire sauce and beer. Cover, and refrigerate for 1 hour or more.
In a shallow bowl, combine flour, onion salt and garlic powder. Drag soaked
meat through the flour mixture.

Freeze in freezer bags if desired.

When ready to serve - heat oil in a large heavy skillet, and fry meat
until golden brown.

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