Country-style venison steaks

10 servings

Ingredients

Quantity Ingredient
12 pounds To 14 lb venison hindquarter
1½ cup All-purpose flour
1½ teaspoon Salt
¾ teaspoon Pepper
¾ cup Vegetable oil
¾ teaspoon Rubbed sage; divided
¾ teaspoon Dried whole thyme; divided
3 mediums Onions; sliced and divided
4½ cup ;Water

Directions

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

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