Country-fried venison

Yield: 6 servings

Measure Ingredient
1½ pounds (3/4" thick) venison
1 cup All-purpose flour
Salt and pepper
¼ teaspoon Seasoned salt
¼ cup Bacon drippings
2 cloves Garlic; minced
4 cups ;Water
⅓ cup All-purpose flour
1½ teaspoon Bottled brown bouquet sauce
1 medium Onion; thinly sliced
½ pounds 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 ¼-inch to ½-inch thickness. Combine 1 cup flour, ¼ teaspoon salt, ⅛ 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 ½ cup water into ⅓ 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, ½ teaspoon salt, and ⅛ 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

Submitted By JEFF PRUETT On 10-14-95

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