10
servings
12
lb to 14 lb venison hindquarter
1
1/2 c all-purpose flour
1
1/2 ts salt
3/4
ts pepper
3/4
c vegetable oil
3/4
ts rubbed sage; divided
3/4
ts dried whole thyme; divided
3
md onions; sliced and divided
4
1/2 c ; water
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 1/4 teaspoon sage
and
1/4 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 1-1/2 hours or until tender.