Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

12 lb To 14 lb venison hindquarter 3/4 ts Rubbed sage; divided
1 1/2 c All-purpose flour 3/4 ts Dried whole thyme; divided
1 1/2 ts Salt 3 md Onions; sliced and divided
3/4 ts Pepper 4 1/2 c ;Water
3/4 c Vegetable oil

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.

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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