Yield: 10 servings
|12 pounds||To 14 lb venison hindquarter|
|1½ cup||All-purpose flour|
|¾ cup||Vegetable oil|
|¾ teaspoon||Rubbed sage; divided|
|¾ teaspoon||Dried whole thyme; divided|
|3 mediums||Onions; sliced and divided|
Separate each muscle of the hindquarter, and cut away from the bone.
Slice each muscle across the grain into 1-inch thick slices (reserve remaining meat for use in another recipe). Remove and discard the white membrane surrounding each steak; set steaks aside.
Combine flour, salt, and pepper; stir well. Dredge venison in flour mixture and reserve remaining flour mixture. Brown meat on both sides in hot oil in a large Dutch oven. Remove meat from Dutch oven, and discard drippings.
Layer one-third of steaks in Dutch oven; sprinkle with ¼ teaspoon sage and ¼ teaspoon thyme. Top with one-third of onion slices.
Repeat layers twice; using remaining steaks; spices, and onion.
Gradually add water to reserved flour mixture, stirring until smooth; pour over steaks. Cover and simmer 1 to 1-½ hours or until tender.
Yield: 10 to 12 servings.
Recipe Joe and Marlene Neisler of N. Carolina in October, 1982"Southern Living" Typos by Jeff Pruett Submitted By JEFF PRUETT On 10-08-95