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Ingredients
1 1/2 LB (3/4 thick) venison
1 c all-purpose flour
salt and pepper
1/4 Ts seasoned salt
1/4 c bacon drippings
2 clove garlic; minced
4 c water
1/3 c all-purpose flour
1 1/2 Ts bottled brown bouquet sauce
1 med. onion; thinly sliced
1/2 LB fresh mushrooms; sliced
hot cooked rice
Directions
Prepare venison by trimming all fat and removing connective tissues. Cut meat into serving-size pieces, and pound each piece to 1/4-inch to 1/2-inch thickness. Combine 1 cup flour, 1/4 teaspoon salt, 1/8 teaspoon pepper, and seasoned salt; dredge the venison in flour mixture. Heat 1 tablespoon bacon drippings in a large, heavy skillet; add garlic, and sauté until golden. Remove garlic, and set aside. Add remaining bacon drippings to skillet; cook venison until it is lightly browned on both sides. Remove from skillet, and set aside. Gradually stir about 1/2 cup water into 1/3 cup flour; mix until smooth, and add the remaining water. Stir flour mixture into pan drippings; cook over medium heat, stirring constantly, until thickened. Stir in bouquet sauce, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Return venison and garlic to skillet; reduce heat. Cover and simmer 30 minutes. Add onion; cover and simmer 15 minutes. Add mushrooms; cover and simmer 15 minutes. Serve over rice. Yield: 6 servings.
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