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Title: Country-Fried Venison
Categories: Entree Game Southern
Yield: 6 Servings
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 | cl | Garlic; minced |
4 | c | ;Water |
1/3 | c | All-purpose flour |
1 1/2 | ts | Bottled brown bouquet sauce |
1 | md | Onion; thinly sliced |
1/2 | lb | Fresh mushrooms; sliced |
Hot cooked rice |
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
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