Post by WVsnowflake on Apr 2, 2008 11:02:18 GMT -6
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I'll post for ya Hilly I been wantin to try this one but ain't got no vinison to try it with.
Country-Fried Venison
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. 6 servings
I'll post for ya Hilly I been wantin to try this one but ain't got no vinison to try it with.
Country-Fried Venison
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. 6 servings
