Wednesday, June 24, 2009


This is an old Scouts recipe.

2 lb venison, cut into serving-sized pieces
1/4 cup flour
1 tsp salt
pepper to taste
3 tbsp bacon drippings
1 stalk celery, chopped
3 medium onions, sliced
1 tbsp Worcestershire sauce
2 cup tomatoes
Cooked buttered noodles

Mix the flour, salt, and pepper together and coat venison with the mixture. Heat the bacon drippings in a large skillet and brown the meat in the drippings. Add the celery, onions, Worcestershire sauce and tomatoes to the meat; mix well. Lower heat to low and cook, covered, for 1 to 2 hours until the meat is tender. Serve over the hot buttered noodles.

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