VENISON CREOLE
Small Venison steaks sautéed in a zesty
creole sauce
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Source:
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North American Hunting
Club
"Celebrating Wild Game" p.38, Janice Harshberger, Grayland, WA |
Prep Time:
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1 Hour
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Ingredients |
Utensils |
| 2 pounds small venison steaks |
Large bowl |
| 1/4 cup of flour |
Cast iron skillet |
| 2 teaspoons salt |
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| 1/2 teaspoon pepper |
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| 1/8 teaspoon crushed red pepper |
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| 2 teaspoons paprika |
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| 1/2 teaspoon garlic powder |
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| 2 onions, chopped |
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| 1/2 green pepper, chopped |
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| 4 tablespoons oil |
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| 1/2 cup uncooked rice |
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| 2
(16-oz.) cans stewed tomatoes |
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Directions
Pound steaks to tenderize; set
aside
Mix flour, salt, pepper, crushed red pepper, paprika and garlic powder
Dredge steaks in flour mixture
Sauté onions and green peppers in oil in cast iron skillet
Remove from pan
Brown steaks and cover with onions and green pepper.
Sprinkle with rice
Drain tomatoes, reserving liquid
Add enough water to tomato juice to make 2 cups
Spoon tomatoes over rice and sprinkle with remaining flour mixture
Pour liquid over rice
Cover and bake at 350° F for 1 hour |
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