Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

Yield: 10 to 12 servings.

Recipe Joe and Marlene Neisler of N. Carolina in October, 1982 "Southern
Living" Typos by Jeff Pruett

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