- 2 lbs. venison roast
- buttermilk
- tenderizer
- 2 tbsp. bacon fat
- 1 large onion; chopped
- flour to coat meat
- salt and pepper
- 1/2 pint sour cream
- 1/2 cup bechamel sauce
- 1 tsp. garlic powder
- —Bechamel Sauce—
- 4 tbsp. flour
- 3 tbsp. butter
- 1 1/2 cups milk
- salt, pepper and accent
Marinate venison roast, steak of filet in buttermilk and tenderizer.
Mix butter and flour in a double boiler. Slowly ad milk and seasonings, stirring to blend.
Cut venison into bite-size chunks, salt and pepper to taste, roll in flour to coat.
Heat shortening to hot, fry venison quickly, remove from pan. Add pepper and onions; cook until tender. Drain off shortening. Return venison to pan. Add bechamel sauce. Stir to mix thoroughly; cover with a lid and simmer until tender.
Serve over rice.
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