Yield: 1 Servings
Measure | Ingredient |
---|---|
24 \N | Oysters |
2 pounds | Deer loin |
1 tablespoon | Flour |
1 tablespoon | Bacon, finely chopped |
\N \N | Salt & pepper to taste |
\N \N | Hot toast points |
Fry thinly sliced deer loin in bacon fat until brown. Take care to cook slowly. Add oysters with their liquor. Thicken with flour rubbed to a paste with a little cold water. Season and cook until edges of oysters curl. Serve in a deep dish with toast points. Source: FISHES AND FISHING IN LOUISIANA, PUBL 1933 Modified from original veal to specify deer loin. Recipe date: 01/17/33