Post by Okwes on Dec 28, 2007 11:17:47 GMT -5
Venison gravy
Deer meat
Oil/Lard
Flour
Water
Slice up deer meat in thickness desired up to 1/8 inch. The amount
depends on how many people you're feeding. Larger number of people
means you need to slice the meat thinner so it cooks. We usually cut
enough to half fill a 10 inch skillet. This will serve from 4- 8
people.
Roll the meat in enough flour to coat it well.
If you use oil, add the meat along with the oil into a 10 inch
skillet. If you use lard, (My mom prefers Crisco) add the meat as
soon as enough has melted to cover the bottom. This is so the meat
doesn't stick to the pan. You don't need to use more than 1/4 cup
oil. About 1/8 cup should do okay if you're cooking for four to
eight people.
When the meat is browned, enough water is added to steam the meat
until it is done, over a medium heat. Covering the pan also helps
steam it better. My mother doesn't always use a cover, though I do.
The amount of time varies with how thick the slices are. I go by how
tender the slices are, when it starts to fall apart.
Then you add enough water to make however much gravy you want and let
the whole mixture come to a boil and then let it simmer until the
gravy is as thick as you want. You need to stir the mixture
occasionally to keep it from sticking. From start to finish, it
usually doesn't take more than 40 minutes to cook. (Oh I forgot the
onions. You need to cook with onions. Use enough to flavor, my mom
puts the onions in when she start to steam the meat. We usually use
a small to medium onion, 1/2 of a larger one, using the remainder of
the onion in another dish.)
Serve over potatoes, or white rice. Usually wild rice is used as a
side dish, then if you prefer you can mix the two on your plate.
You can make sandwiches with the slices and pun ja ge the gravy if
you don't feel like cooking anything else. Fry bread is usually used
to accompany this dish, although store bought bread is used when you
don't feel like making fry bread.
Deer meat
Oil/Lard
Flour
Water
Slice up deer meat in thickness desired up to 1/8 inch. The amount
depends on how many people you're feeding. Larger number of people
means you need to slice the meat thinner so it cooks. We usually cut
enough to half fill a 10 inch skillet. This will serve from 4- 8
people.
Roll the meat in enough flour to coat it well.
If you use oil, add the meat along with the oil into a 10 inch
skillet. If you use lard, (My mom prefers Crisco) add the meat as
soon as enough has melted to cover the bottom. This is so the meat
doesn't stick to the pan. You don't need to use more than 1/4 cup
oil. About 1/8 cup should do okay if you're cooking for four to
eight people.
When the meat is browned, enough water is added to steam the meat
until it is done, over a medium heat. Covering the pan also helps
steam it better. My mother doesn't always use a cover, though I do.
The amount of time varies with how thick the slices are. I go by how
tender the slices are, when it starts to fall apart.
Then you add enough water to make however much gravy you want and let
the whole mixture come to a boil and then let it simmer until the
gravy is as thick as you want. You need to stir the mixture
occasionally to keep it from sticking. From start to finish, it
usually doesn't take more than 40 minutes to cook. (Oh I forgot the
onions. You need to cook with onions. Use enough to flavor, my mom
puts the onions in when she start to steam the meat. We usually use
a small to medium onion, 1/2 of a larger one, using the remainder of
the onion in another dish.)
Serve over potatoes, or white rice. Usually wild rice is used as a
side dish, then if you prefer you can mix the two on your plate.
You can make sandwiches with the slices and pun ja ge the gravy if
you don't feel like cooking anything else. Fry bread is usually used
to accompany this dish, although store bought bread is used when you
don't feel like making fry bread.