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

previous

next