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| | | Big Game Chislic | Favorite of Abe Kingston - Columbus, Ohio
| | Course: | Main Entrée | | Servings: | 4-6 | |
Ingredients & Instructions:
1 pound venison steak or roast
Teriyaki sauce
Vegetable oil
Barbecue sauce or dipping sauce for serving
Cut venison into bite size chunks; place in glass bowl. Add sauce to just cover, stirring to coat. Cover and refrigerate for 1 hour, stirring several times. Heat 3 inches oil in deep fryer. Drain venison chunks and fry, a few at a time, in hot oil. Place on paper towel to absorb excess grease. Serve with barbeque sauce.
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