Title: Fried Venison Steaks (Ai)
Categories: Game Beef Steak Venison Native
Yield: 1 Servings
Wipe haunch with a clean cloth well saturated with vinegar. Slice steaks at
least 1" thick. Pound each steak well and dredge in flour that is well
seasoned with salt and pepper. Heat fat (bacon grease or shortening) in a
heavy skillet to which about 1/2 stick of butter has been added. When fat
is smoking add steak pieces, but do not crowd. Brown well on one side, turn
and fry the other side. Watch that the fat does not burn so it may be
necessary to add more, lower the heat before more steaks are fried. Serve
at once. SOURCE:*Kathryn Jamerson, Allegany Seneca, Iroquois Cookbook
SHARED BY: Jim Bodle
10/92 Submitted By BILL CHRISTMAS