Yield: 6 servings
1 1/2 lb (3/4 thick) venison
1 c all-purpose flour
1 salt and pepper
1/4 ts seasoned salt
1/4 c bacon drippings
2 cl garlic; minced
4 c ; water
1/3 c all-purpose flour
1 1/2 ts bottled brown bouquet sauce
1 md onion; thinly sliced
1/2 lb fresh mushrooms; sliced
1 hot cooked rice
Prepare venison by trimming all fat and removing connective tissues. Cut
meat into serving-size pieces, and pound each piece to 1/4-inch to 1/2-inch
thickness. Combine 1 cup flour, 1/4 teaspoon salt, 1/8 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 1/2 cup water into 1/3 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, 1/2 teaspoon salt, and 1/8 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.