Venison Backstrap

Ingredients

• cross strain venison
• salt
• pepper
• flour
• vegetable oil
• water
• brown gravy

Directions

1. Shell a quart and one-half of chestnuts
2. Put them in hot water and boil until the skins are soft then drain the water and remove the skins
3. Replace the chestnuts in water and boil until soft Take out a few at a time and press through a colander while hot Season the mashed chestnuts with two tablespoonfuls of butter two teaspoonfuls of salt and one-quarter of a teaspoon of pepper