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Butt RubŪ
Venison
(Original Recipe submitted by Anna Waff)
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Take 1 -2 lbs Deer Meat, cut in strips
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Soak the deer meat in milk for about 30 minutes
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Place the deer meet in a plastic bag with Butt RubŪ and
shake to coat the deer meat
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Place the coated strips in a pre-heated, sprayed pan on
the stove and fry until done
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Make the gravy:
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Boil 2 cans of chicken broth and add
1 cup of cold water
with 2 Tbsp of flour mixed in until clear, then add Kitchen Bouquet.
When it has boiled a few minutes, add some salt to your taste.
(The Butt RubŪ give it all the other flavor it needs).
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Add the gravy to the deer and let simmer at least 30-45
minutes on low heat.
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Pour the deer with gravy over rice and enjoy!
Delicious!
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