Country-Fried Venison and Gravy
- one chopped onion
- oil for frying
Level of difficulty Easy
Cost Budget Friendly
Cut venison into small pieces, preferably rump or loin. Tenderize both sides with a mallet, season with salt, pepper, and garlic.
Shake the venison in a bag of seasoned flour.
Fry until crisp, remove meat and set aside.
As you brown 4 tablespoons of flour in 4 tablespoons of oil, saute the onion.
Add 3 cups of water after brown. Return venison to the mixture, cover and simmer for an hour.
Serve the venison and gravy over rice.
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