Braised venison

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Recipe by: jaquelin

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Preparation Time:

20 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

Venison, round rump
Chuck or heel or round, 4-5 lbs.
Seasoned flour, 1/4 c.
Venison drippings or chopped suet,
1/4 c.
1 onion, sliced
1 c. water or tomato juice

Cooking Preparation of the Recipe:

Choose a compact piece of venison, either solid or rolled. Rub on all sides with seasoned flour. Heat the fat in a heavy skillet or Dutch oven; brown the meat evenly on all sides; slip a rack under the meat, add onion and liquid. Cover and simmer gently 3 to 4 hours, or until very tender. If a rack is not used, turn the meat occasionally to insure even cooking. Add more liquid during cooking if necessary.