Title: Big Buck Steak #2
Categories: Venison Game Steak
Yield: 1 Servings
| 1 | | Round steak, 1-1/2 to 2 in. |
| | | Marinade, selected |
| 1 | tb | Garlic butter |
| 1 | | Onion, finely chopped |
| 1/2 | ts | Flour |
| 2 | tb | Catsup |
| 2 | tb | Olive oil |
| 4 | tb | Water |
| | | Salt & pepper to taste |
| | | Paprika to taste |
Dry the marinaded steak and brush with melted garlic butter. Add salt and
pepper. Sear on both sides in a little bacon fat, in a black iron pot. Add
remaining ingredients and cover, cooking over moderate heat for an hour and
a half or until tender. If water cooks down, add wine to replace. Full
range of modification to this recipe include tomato sauce instead of
catsup, more or different seasonings, added vegetables to cook. Spicier
includes bay leaf, clove of garlic, dash of rosemary, thyme, basil or sage.
Hugg's Note: Use hickory smoked salt instead of regular. Recipe date:
01/15/63