1 lb. venison steak, cut 1/2 inch thick
2 c. plus 3 tbsp. flour
1/4 c. cooking oil
1 lg. onion, sliced
Salt & pepper to taste
Tenderize venison and cut into serving pieces. Dip meat into flour and brown in hot oil in cast iron skillet. Remove meat when browned. Stir 3 tablespoons flour into oil and gradually add 2 cups milk. Cook until thick, then add seasonings and browned steak. Place onion slices on top of steak. Gravy should cover steak and onions. Cover and bake at 250 to 300 degrees for 2 hours. 4 servings.
Submitted byIra Hull on June 5, 2010 on the Native Hoop Social Network