Title: Country-Style Venison Steaks
Categories: Entree Game Southern
Yield: 10 Servings

12	lb	To 14 lb venison hindquarter
1 1/2	c	All-purpose flour
1 1/2	ts	Salt
3/4	ts	Pepper
3/4	c	Vegetable oil
3/4	ts	Rubbed sage; divided
3/4	ts	Dried whole thyme; divided
3	md	Onions; sliced and divided
4 1/2	c	;Water

Separate each muscle of the hindquarter, and cut away from the bone. Slice each muscle across the grain into 1-inch thick slices (reserve remaining meat for use in another recipe). Remove and discard the white membrane surrounding each steak; set steaks aside. Combine flour, salt, and pepper; stir well. Dredge venison in flour mixture and reserve remaining flour mixture. Brown meat on both sides in hot oil in a large Dutch oven. Remove meat from Dutch oven, and discard drippings. Layer one-third of steaks in Dutch oven; sprinkle with 1/4 teaspoon sage and 1/4 teaspoon thyme. Top with one-third of onion slices. Repeat layers twice; using remaining steaks; spices, and onion. Gradually add water to reserved flour mixture, stirring until smooth; pour over steaks. Cover and simmer 1 to 1-1/2 hours or until tender.

Yield: 10 to 12 servings.

Recipe Joe and Marlene Neisler of N. Carolina in October, 1982 "Southern Living" Typos by Jeff Pruett

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