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Fried Venison Steaks (Ai) beef, game, native, steak, stews venison 1 no ingredients found Wipe haunch with a clean cloth well saturated with vinegar. Slice steaks at least 1" thick. Pound each steak well and dredge in flour that is well seasoned with salt and pepper. Heat fat (bacon grease or shortening) in a heavy skillet to which about 1/2 stick of butter has been added. When fat is smoking add steak pieces, but do not crowd. Brown well on one side, turn and fry the other side. Watch that the fat does not burn so it may be necessary to add more, lower the heat before more steaks are fried. Serve at once. SOURCE:*Kathryn Jamerson, Allegany Seneca, Iroquois Cookbook SHARED BY: Jim Bodle 10/92 Submitted By BILL CHRISTMAS Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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