2lbs boneless venison, sliced into pieces 4oz each, 1/4in thick
Salt
Black Pepper
Flour for Dredging
1/4 cup lard
1 cup milk, beef stock, or thin beef or other meat gravy
Instructions
Preheat oven to 350. Prepare the Dressing. Pound the venison about 1/8in thick. Then cut the meat into about 2x4 inch pieces. Place a mound of dressing on each piece and fold the venison over the dressing and fasten with a toothpicks or tie with light string.
Season the meat with salt and pepper and roll the venison cutlets in flour. Brown the meat on all sides in the lard. Arrange the venison in a casserole dish that has a cover. Pour the milk or stock or gravy over the venison.
Cover and Bake 1 hour.
Serving
Suggestions
6-8 Servings
Originally Submitted
2/9/2013
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