I have never tried it, but as far as I know there is nothing in beer that would act as a tenderizing agent. I would guess that it would work more as a flavor marinade.
The greatest problem with "tough venison" that we have seen, is that many people have the perception that you have to cook it until all the moisture is gone. We treat our venison like you would any quality beef steak and cook it no higher than medium and have had no problems with "tough" venison.
I recommend buying a meat thermometer and drinking your beer.
Dave
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