Venison Casserole

Name: Venison Casserole
Ingredients: 1 Tbsp. butter or margarine; 1/4 lb. salt pork; 2 lb. breast of venison (1 1/2-inch cubes); hot fat; 2 Tbsp. flour; 2 1/2 c. water; 1 tsp. salt; 1/8 tsp. pepper; 1 clove garlic, minced; 3 sprigs parsley; 1 bay leaf; 1/4 tsp. thyme; 3 large onions, thinly sliced; 1 (6 oz.) can sliced mushrooms with liquid; hot steamed white rice

15 ingredients

14 steps

Ingredients

1 Tbsp. butter or margarine
1/4 lb. salt pork
2 lb. breast of venison (1 1/2-inch cubes)
hot fat
2 Tbsp. flour
2 1/2 c. water
1 tsp. salt
1/8 tsp. pepper
1 clove garlic, minced
3 sprigs parsley
1 bay leaf
1/4 tsp. thyme
3 large onions, thinly sliced
1 (6 oz.) can sliced mushrooms with liquid
hot steamed white rice

Directions

1

Heat butter or margarine in heavy skillet over medium gas flame (325° to 350° dial setting on controlled burner).
2

Add salt pork, thinly sliced, and fry until brown.
3

Remove salt pork from skillet.
4

Fry breast of venison in hot fat until brown.
5

Remove venison from skillet.
6

Blend flour into hot fat.
7

Add water, stirring until well blended.
8

Add salt, pepper, garlic, parsley, bay leaf, thyme and onions, thinly sliced.
9

Add venison and salt pork.
10

Cover; bring to boil and reduce flame to simmer (200° to 225° dial setting on controlled burner) and continue cooking 1 hour.
11

Add sliced mushrooms with liquid.
12

Cover and continue cooking 30 minutes.
13

Serve with hot steamed white rice.
14

Serves 8.