Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb (3/4" thick) venison 4 c ;Water
1 c All-purpose flour 1/3 c All-purpose flour
Salt and pepper 1 1/2 ts Bottled brown bouquet sauce
1/4 ts Seasoned salt 1 md Onion; thinly sliced
1/4 c Bacon drippings 1/2 lb Fresh mushrooms; sliced
2 cl Garlic; minced 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. Yield: 6
servings.

From Chip Melton of Florida in October, 1981 "Southern Living" Typos
by Jeff Pruett
Submitted By JEFF PRUETT On 10-14-95

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