|by Tom W. Young|
Brewing is designed for those involved in the malting, brewing, and allied industries who have little or no formal training in brewing science.
Tip: Try venison steak for more results.
1 - 10 of 16 for fried venison steak
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Trim venison of all fat. ... Brown on both sides in hot oil. When brown, sprinkle onion soup mix and pepper over all and add water. Cover and cook 1/2 hour.
Cut venison into steaks. Soak in ... medium size bowl; dip venison in beaten eggs and then turn in flour. Fry in shortening until brown over moderate heat.
Pound steak thoroughly, cut into ... over low heat, 35 to 45 minutes or until meat is tender. Continue roasting, uncovered, until bread crumbs are brown.
Cube steak and roll in ... 2-quart casserole and add rest of ingredients. Bake at 350 degrees for 1 hour or until done. Roll in flour tortillas and enjoy.
Cut venison steak into 1/2 inch ... and pepper steak, place steak in a plastic bag with flour. Shake and then fry in hot oil. Serve with rice and gravy.
Cut meat against ... and sherry. Marinate steak for 2-12 hours ... wok. Add meat and marinade gravy. Add dash sesame oil to taste. Serve over boiled rice.
Place meat in ... minute. Return all fried ingredients to wok ... simmer. Simmer for 4 to 5 minutes or until heated through. Serve with rice or noodles.
Pound steak until 1/4 inch ... hearty breakfast serve these steaks with eggs and biscuits. This recipe is equally good with beef round steak and elk meat.
Bag yourself a deer, if one is not available beef may be substituted. Cut meat into serving size pieces. Mix flour, salt and pepper. Coat meat with ...
Melt butter in ... Saute lightly. Put venison in brown meat; ... of pan put lid on. Turn heat to medium-low and fry slowly. Keep adding water until done.
Result Page: 1
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