Country-Style Venison Steaks
12 LB to 14 LB venison hindquarter
1 1/2 c all-purpose flour
1 1/2 Ts salt
3/4 Ts pepper
3/4 c vegetable oil
3/4 Ts rubbed sage; divided
3/4 Ts dried whole thyme; divided
3 med. onions; sliced and divided
4 1/2 c water
Separate each muscle of the hindquarter, and cut away from the bone.
Slice each muscle across the grain into 1-inch thick slices (reserve remaining meat for use in another recipe). Remove and discard the white membrane surrounding each steak; set steaks aside. Combine flour, salt, and pepper; stir well. Dredge venison in flour mixture and reserve remaining flour mixture. Brown meat on both sides in hot oil in a large Dutch oven. Remove meat from Dutch oven, and discard drippings. Layer one-third of steaks in Dutch oven; sprinkle with 1/4 teaspoon sage and 1/4 teaspoon thyme. Top with one-third of onion slices. Repeat layers twice; using remaining steaks; spices, and onion. Gradually add water to reserved flour mixture, stirring until smooth; pour over steaks. Cover and simmer 1 to 1-1/2 hours or until tender. Yield: 10 to 12 servings.
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