Text 27859, 66 rader
Skriven 2009-08-24 12:01:04 av Michael Loo (1:18/200.0)
  Kommentar till text 27762 av Carol Shenkenberger (1748.cooks)
Ärende: nasty food 73
=====================
 CS> My but she seems a trip!

Now she has accused us of having a pot party and
getting her intoxicated, not necessarily in that
order (illegal drugs are one of the few absolute no-nos
in the house). That was anyway the gist I got from an
incoherent midnight raving. Bill was half believing
her until she actually showed up in his bedroom
and shouted at him after (I think) shouting at me
downstairs. I'm counting down the hours until I can
escape to the airport and YZF. I wish I'd scheduled
a longer trip.

 CS> I can picture it now.  The infamous durian replaced by the dreaded
 CS> bacon salt....  Shlepped from picnic to picnic, looking for a home.

Two down, one to go. I had to beg Hap to take one
of them; Annie and Billy were amused if not pleased
to take the second.

Country Fried Venison
cat: Arkansas, game, main
servings: 4

2 lb venison steak
2 c oil, for frying
h - Dipping Mixture
2 eggs
1 c buttermilk
h - Coating Mixture
1 c flour
2 ts salt
2 ts pepper
1 ts garlic granules
1 ts smoked paprika
h - Gravy
2 oz butter
1/4 c flour
2 c milk
Salt & pepper

Pound venison to about 1/4" with mallet to tenderize.
Set aside. Mix coating mixture in bowl and set aside.
Mix dipping mixture and set aside.

Heat oil in large skillet. While oil is heating, dip
steak in coating mixture, then dipping mixture and
again in coating mixture. Gently and carefully place
coated steak in hot oil. Cook about 4 min per side
or until golden brown

Remove to plate and keep warm while making gravy.

Pour off excess oil in skillet, leaving crumbs in
bottom. Return skillet to heat and melt butter in
skillet. Add flour, stirring with whisk as you
do. Add salt and pepper to taste. When flour is brown,
gradually add milk, stirring constantly. You may need
a little more milk if gravy becomes too thick.

Phyllis Speer for Arkansas Game and Fish Commn.

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