Venison Backstrap

7 ingredients
3 steps

Ingredients

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

Directions

  1. 1
    Shell a quart and one-half of chestnuts.
  2. 2
    Put them in hot water and boil until the skins are soft, then drain the water and remove the skins.
  3. 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.

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