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Friday, December 09, 2005

Country-Fried Venison

1 1/2 pounds venison (3/4 inch thick)
1 cup all purpose flour
salt and pepper
Seasoning Salt to taste
4 tablespoon bacon drippings
2 cloves garlic, minced
1 quart water
1/3 cup all purpose flour
1 medium onion, thinly sliced
1/2 pound fresh mushrooms, sliced
Hot cooked rice

Prepare venison by trimming all fat and removing connective tissue. Cut meat into serving-size pieces, and pound each pied to 1/4 to 1/2 inch thickness. Combine 1 cup flour, 1/4 tsp salt, 1/8 tsp pepper, and seasoned salt; dredge the venison in the 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, 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 until thickened. Stir in 1/2 tsp salt and 1/8 tsp 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.

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