Sister AnnS Braised Venison

Ingredients

• 2 lb young venison cut 1-inch thick
• flour
• salt and pepper
• 2 to 4 Tbsp shortening
• 1 c sliced onions
• 1 c flour
• 2 c water for gravy

Directions

1. Salt each steak dredge in flour and beat with a mallet or edge of saucer Saute onions in the fat then remove onions and reserve Brown steaks well in fat on each side over medium heat Be careful not to overcook it
2. Serve with onions on top
3. Make gravy with the drippings and 3 tablespoons flour Serve in a separate bowl or return steaks and onions to gravy pan and simmer 10 to 15 minutes
4. Serve with rice or hot biscuits or mashed potatoes