Deer oyster frizee
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 24 | Oysters | |
| 2 | pounds | Deer loin |
| 1 | tablespoon | Flour |
| 1 | tablespoon | Bacon, finely chopped |
| Salt & pepper to taste | ||
| Hot toast points | ||
Directions
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