Cubed venison is marinated in an easy blend of teriyaki sauce and garlic, coated with a Creole seasoning mixture, and pan-fried to perfection. This is a delightfully simple recipe that works well with beef, too!
INGREDIENTS (for 4 servings):
- 1 pound venison steaks, cubed
- 1/3 cup teriyaki sauce
- 1 tablespoon minced garlic
- 1 cup all-purpose flour
- 2 tablespoons Creole seasoning
- 1/2 cup vegetable oil
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.