Fried Venison Strips

This recipe works well with less tender cuts of venison.  Try serving with parsley potatoes and green beans.  Parsley potatoes recipe below

2 pounds venison steaks
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

Using a meat mallet, pound venison meat 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.

Heat the vegetable oil in a large, heavy skillet, On a large plate or shallow bowl, combine the flour, onion salt and garlic powder. Remove venison slices from the marinade a few at a time and dredge in flour mixture. and fry meat until golden brown.

2 tablespoons olive oil
1 tablespoon minced garlic
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried dill weed
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
4 large potatoes, peeled and cubed

DIRECTIONS

Preheat oven to 475 degrees F (245 degrees C).
In a large bowl, combine the olive oil, garlic, basil, marjoram, dill weed, thyme, oregano, parsley, red pepper flakes, and salt. Add the potatoes and toss until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet.

Roast for 20 to 30 minutes  turning occasionally to brown on all sides and cooked through.