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.