Country-fried Venison Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 1/2 lbs: , (3/4" thick) venison
4 cup: , Water
1 cup: All-purpose flour,
1/3 cup: All-purpose flour,
Salt and pepper,
1 1/2 tsp: Bottled brown bouquet sauce,
1/4 tsp: Seasoned salt,
1 medium: Onion, thinly sliced
1/4 cup: Bacon drippings,
1/2 lbs: Fresh mushrooms, sliced
2 centiliter: Garlic, minced
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 saute 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.
From Chip Melton of Florida in October, 1981 "Southern Living" Typos
by Jeff Pruett
Submitted By JEFF PRUETT On 10-14-95
Source from luhu.jp
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 saute 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.
From Chip Melton of Florida in October, 1981 "Southern Living" Typos
by Jeff Pruett
Submitted By JEFF PRUETT On 10-14-95
Source from luhu.jp