Previous Recipes
Maryellen's Elk Chili
Italian Meat Pies
1 1/2 pounds venison, 3/4 inch thick
1 cup all-purpose flour
Salt and pepper
1/4 teaspoon seasoned
4 tablespoons bacon drippings
2 cloves garlic, minced
1 quart water
1/3 cup all-purpose flour
1 1/2 teaspoons Kitchen Bouquet
1 medium onion, thinly sliced
1 green bell pepper, thinly sliced
1/2 pound fresh mushrooms, sliced
Hot cooked rice

  In Wine there is truth

Trim all fat and connective tissues from venison. Cut meat into serving size pieces and pound each piece to 1/4 to 1/2 inch thickness. Combine 1 cup flour, seasoned salt, 1/4 teaspoon salt and 1/8 teaspoon pepper; dredge venison in flour mixture.
Heat 1 tablespoon bacon fat in large, heavy skillet. Add garlic; saute until golden. Remove garlic; set aside. Add remaining fat to skillet; cook venison until lightly browned on both sides. Remove from skillet and set aside. Mix 1/2 cup water and 1/3 cup flour until smooth. Add remaining water; stir flour mixture into skillet with fat. Cook over medium eat, stirring constantly until thickened. Stir in Kitchen bouquet, 1/2 teaspoon salt and 1/8 teaspoon pepper.
Return venison and garlic to skillet and cover. Reduce heat; simmer for 30 minutes. Add onion and bell pepper; cover and simmer for 15 minutes. Add mushrooms; cover and simmer for 15 minutes. Serve over rice.