| | Pan Fried Venison 2 pounds of venison, cut into serving pieces
1 1/2 cup of flour
3 medium onions
1 1/2 cup of water
2 tablespoons of cooking wine
vinegar
milk
unseasoned tenderizer
salt
black pepper
garlic |
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Wipe the meat with a vinegar soaked cloth. The vinegar picks up hairs and clotted blood more easily. Cut 2 pounds of venison into serving pieces, removing all the tough parts. Pound well and dip into milk. Sift the unseasoned tenderizer over the meat, then season with salt, black pepper and garlic to taste. Put the pieces into a bag of flour. Shake vigorously. Slice 3 medium onions and brown in a oiled frying pan. Remove the cooked onions and add more oil or grease and fry the venison until golden brown on both sides. Put the onions on top of the venison, during the last few minutes of cooking. Remove the venison to a platter and make gravy, by adding flour, salt and black pepper to drippings. Let it brown lightly and add the water and cooking wine. Let it simmer until thickened. Serve over rice or with grits. Serves 4 |
