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Country Style Venison




  1. Trim all fat and connective tissues from venison. Cut meat into serving size pieces and pound each piece to 1/4 to 1/2 inch thickness.
  2. Combine 1 cup flour, seasoned salt, 1/4 teaspoon salt and 1/8 teaspoon pepper; dredge venison in flour mixture.
  3. Heat 1 tablespoon bacon fat in large, heavy skillet. Add garlic; sauté until golden. Remove garlic; set aside.
  4. Add remaining fat to skillet; cook venison until lightly browned on both sides. Remove from skillet and set aside.
  5. Mix 1/2 cup water and 1/3 cup flour until smooth. Add remaining water; stir flour mixture into skillet with fat. Cook over medium eat, stirring constantly until thickened. Stir in Kitchen Bouquet, 1/2 teaspoon salt and 1/8 teaspoon pepper.
  6. Return venison and garlic to skillet and cover. Reduce heat; simmer for 30 minutes.
  7. Add onion and bell pepper; cover and simmer for 15 minutes.
  8. Add mushrooms; cover and simmer for 15 minutes.
  9. Serve over rice.


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