Deer oyster frizee

Yield: 1 Servings

Measure Ingredient
24 Oysters
2 pounds Deer loin
1 tablespoon Flour
1 tablespoon Bacon, finely chopped
Salt & pepper to taste
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

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