Yield: 6 servings
|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|
|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