Smothered Venison a La Nita
For the Stovetop or Crockpot

2 Tbsp. Peanut Oil (preferred) or other Cooking Oil
1 large Vidalia or sweet type onion, peeled, sliced

1 lb. venison steak
1/4 tsp. Paprika
1/2 to 1 tsp. Salt
1/8 to 1/4 tsp. Black pepper
About 1 cup Self-Rising Flour
Peanut Oil (preferred), Lard, or other Cooking Oil for frying

Marinade:

1 1/2 Tablespoons Kitchen Bouquet Browning Sauce
1/4 cup Red Table Wine or, Apple Cider Vinegar, or Milk (optional)
1 Knorr Beef Bouillon cube (or 2 of other Beef Bouillon Cubes) dissolved
in
about 1/4 cup hot water
1 Tablespoon Cooking Oil or Mild Olive Oil
1 or 2 cloves fresh garlic, crushed, peeled, minced (optional)

Make Marinade: Combine Kitchen Bouquet, wine, vinegar or milk (optional),
beef bouillon (dissolved in water), oil and minced garlic. Place mixture
along
with steak in a 1 quart Ziploc bag.

Nita's Note: Hold bag upright and place bag in water up to about 3/4" from
top of bag. Allow air to escape. Hold top of bag firmly with one hand and
zip
bag closed with the other. Place bag in a bowl or pan and refrigerate for
8
hours or overnight (up to 2 days). If air was properly expressed, you do
not
need
to turn the meat to marinade. Nita.

To cook: Remove meat from bag. Reserve marinade liquid and set it aside.
Season pieces of meat with paprika, salt and black pepper. Flour meat
generously

on all sides. Set it aside.

Heat a heavy frying pan or Dutch oven, then add 2 Tablespoons Peanut oil
or
other cooking oil. Add onions and stir and fry them until somewhat
translucent.
Drain on several uncoated paper plates or paper towels. Set onions aside.

Add more peanut oil (Lard, or other oil) to the pan. When hot, as you
place
each piece of floured meat in the pan to cook, flour it again the second
time,
gently shake off any excess. Fry meat at medium-high heat -- about 350
degrees F. -- Lift meat with a turning spatula and allow oil to go beneath
it.
Brown
on each side until golden brown, turning meat ONCE. When brown, remove
meat
to drain by placing on a rack or on a platter that you have placed several
uncoated paper plates or paper towels on. Drain fat from frying pan.

Turn heat under pan on medium. Place meat back in pan. Add reserved
marinade
and about 1 1/2 cups hot water plus 1 Knorr Beef Bouillon cube plus 1/2
cup
apple juice or red wine as Burgundy. Top with onion. Cover and on low,
turning
once for about 45 minutes to an hour. Cook until very tender!

For the Crockpot: Place browned and drained venison in pot. Add 1/2 cup
water plus the reserved marinade, plus 1 Knorr Beef Bouillon cube and 1/2
cup apple juice or red wine as Burgundy. Top with onion. Cover and cook
for 6 to 8 hours until fork tender.

Nita Holleman

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/