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Bog - Now to the gravy...
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<br>Regards, sse

gravy = flour, oil, (bacon drippings are the best) milk, salt and black peper. I can not tell you the measurements of any of the ingredents I do it by sight. Use just enough oil to disolve the flour and brown it over the heat while sturing constantly. Slowly pour in the milk, again while sturing. add salt and black peper to taste and continue to cook and stur until it thickens up to your likeing. Serve it while hot.
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<br>Sorry but that is the best I can do for directions. I learned to make gravy and roue from my mother. She never measured anything. Oh, yes, I use a cast iron skilet.

Hard to improve on this sse, I like to use the flour that I have rolled the steak in as using it will yield crunchy little morsels in the gravy and a bit better flavor (to me) than using raw flour will. Turn your fire down while making gravy and you want it to just start to bubble not boil. Stop it just before your prefered thickness because it will continue to cook for a little while from the residual heat in the skillet and as it cools it will thicken.
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<br>BCR

Thanks, Bog and dog - Well you lead the horse to the water...
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<br>I have to believe that gravy would taste doggone good on a biscuit, too. Move over butter and honey.
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<br>Regards, sse

BCR - I had some biscuits and gravy today. The gravy had a nice black peppery flavor. I wonder if they season the hot grease with fresh ground pepper before adding the flour and milk. (?)

Naw... you add your fresh ground pepper after you add your milk and start to simmer. Unless of corse you are using the drippings from peppered bacon. In that case there would be some pepper in the greese.

bear264
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<br>Excellent
<br>I tried your recipe for deer steaks tonight, family loved it!
<br>I did make one slight change. We added 3 medium sized jalapeno's with the sliced green peppers, rums and onions. We slice our deer steaks about 3/4" thick, so 1 minute per side was excellent timing, nice and pink in the center, the way steak should be.
<br>Thanks!
<br>Now for the chicken fried steak by bullwinkl!
<br>Excellent deer steak cooks on this board, and bow season just began today, what a combination!
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sse , pepper like any other spice is best added just before you eat the dish. Don't cook pepper in grease it will be bitter.
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<br>BCR

THANKS AGAIN, to the culinary duo.
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<br>Regards, sse

Coupla or three recipes:
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<br>1. Take steak, trim grisle or questionable parts, tenderize with one of them meat tenderizers-you don't have to flatten it like road kill but 1/4 to 1/3 is what I prefer. Cut into pieces that are approximately 3x5" or thereabout. Beat a few eggs in a bowl, empty into a Ziplock and place the steak in there until it's good and "wet". Take another Ziplock and add Italian bread crumbs-if you want to add some pepper you can, but I leave as is. Take the aforementioned "wet" steak, place in 2nd Zipperlock and make sure it's coated thorughly on both sides. Cook steak in pre-heated oil on one side until the bread crumbs start to turn dark brown-time will vary depending on how hot the oil is-if too hot it will turn the bread crumbs black-medium heat is about right. Flip to cook the off side, serve hot with baked potato, rice or whatever else you might want. Oh my.
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<br>P.S. Place the meat on a plate with a newspaper down first, then paper towels on top to soak up some of the grease.
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<br>2. On the grill-take steak and cut off/trim grisle or any questionable parts. Place in Ziplock with Stubb's Steak Marinade-sold at Kroger, Albertson's, etc. Marinade overnight. You can add some fresh LIME juice-not lemmon if you like. The marinade has red pepper, garlic, some other good stuff. Cook on a medium hot fire for about 5 minutes per side. Serve hot with whatever sides you like. Easy and really tasty-meat should be pink in the middle so you can test as you go. Don't let the meat cool off-have everything else ready to go and slap the steak on a plate and grab your gobbling rods (knife/fork) and have at it.
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<br>3. The third is only included because it provides a stew that is out of this world (IMHO), freezes beautifully and provides a wonderful change of pace for the "steak" lover. Trim grisle, etc. Cut about 2 lbs-3lbs of steak into small squares-kinda like chili meat or even a bit smaller. Brown the meat in a large stew pot and in another pot glaze a chopped medium white onion, couple of finely chopped cloves of garlic, 2 finely chopped Serrano peppers-they work much better than jalapenos-which give a rather sharp taste and tend to overwhelm the stew. Turn off the heat on the onion/garlic/serrano pepper mixture and add a couple of table spoons of tomato paste and mix it up real well.
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<br>Open a large can of crushed tomatos-I can't remember the size, but it's about 28 to 32 oz, add this to the meat and then add one can (32 oz) or so of water. Add the onion/garlic/pepper/tomato paste mixture, cover the large stew pot with a lid and cook for about 2 hours on low to medium-low heat just so it bubbles. If you need to add water do so, stir every 15 minutes or so to prevent anything from sticking--if you add too much water it will be runny-it should come out just like any other stew. Add some fresh chopped cilantro (coriander)-2-3 tablespoons-- which looks like parsely but has a very distinctive flavor. It's used in all kinds of Mexican hot sauces about 1/2 hour before serving. Taste the meat for tenderness, cook a bit longer if you like. Serve with either fresh flour or corn tortillas. I usually prepare in large batches and serve with home made Mexican rice.
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<br>4. Mexican Rice- measure a cup of white long grain rice, place in a fine mesh metal strainer sold at any grocery store if you don't have one, run hot water over the rice until the water is no longer milky when it comes out the bottom of the strainer. Set strainer aside or on top of the measuring cup until dry or almost dry-should take 30 minutes or so to dry. Take your measuring cup and heat up some water in the microwave with one cube of Knorr's tomato and chicken Bouillon-takes about 4 minutes-mix together and make sure none of the cube if left at the bottom.
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<br>Chop a medium white onion, 1 serrano pepper,a clove of garlic and add to a pre-heated pot with some oil-about medium heat will do until you get the hang of it. I'd say 3 table spoons should be enough- brown the rice until it is a tan color stir gently so the rice doesn't break up into small pieces, add the onion, serrano pepper, garlic and brown another couple of minutes. Add the bouillon mixture and another cup of water. Should be one cup of rice, 1 cup of the bouillon, 1 cup of water. Add freshly chopped cilantro (couple of tablespoons), cover pot with a lid, heat on high to a rolling boil and then turn down to low. SET TIMER FOR 20 MINUTES AND DO NOT TAKE THE LID OFF UNTIL THE BUZZER GOES OFF. When it dings, remove lid, take off burner and let the rice breath 10-15 minutes.
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<br>Wear your ear protectors 'cause you won't be able to eat for all the cackling with glee.
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<br>Hope you like the recipes-we do.

101,
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<br>I'm glad that you liked it!
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<br>I've got a couple more recipes that I need to post.
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<br>One of the great things about living on the "four corners" (IA, KS, MO, NE) is that NE has a January deer season for does. January corn/bean fed NE does that have lots of fat and marbled meat are the best eating deer that I have ever had. I have even thought about moving my "official" residence about fifty (50) miles across the MO River to take advantage of the virtually unlimited $26.00 resident tags, but I like my place in MO and it is close enough to the airport in KC to be convenient for my constantly traveling wife.
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<br>Sincerely,
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<br>Bearrr264

Here's one from a lady in Texas who's in the Army. She hasn't had any venison in awhile, but hopes we'll enjoy her recipe:
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<br>Venison Swiss Steak
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<br>3 slices bacon
<br>2 lbs venison round steak
<br>1/2 tsp salt
<br>1/4 tsp pepper
<br>1/4 tsp paprika
<br>1 Tbls olive oil
<br>1 medium onion, sliced
<br>1 (14 1/2 oz) can diced tomatoes, undrained
<br>1 (1 oz) envelope onion soup mix
<br>1/2 cup dry red wine
<br>1/4 tsp fines herbes
<br>2 Tbls water
<br>1 Tbls cornstarch
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<br>Cook bacon in a large skillet until crisp; remove bacon, reserving drippings in skillet. Reserve bacon for another use. Set skillet aside. Pound steak to 1/2 inch thickness, using a meat mallet. Cut into 4 pieces; sprinkle salt, pepper and paprika over both sides. Cook, in batches, in reserved bacon drippings in skillet over medium high heat until browned on both sides. Remove to a 4-quart electric slow cooker.
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<br>Add 1 tablespoon oil to skillet; add onion. Cook over medium high heat, stirring constantly, 5 minutes or until tender. Add tomatoes, soup mix, wine, and fines herbes. Bring to a boil; pour over steaks. Cover and cook on LOW setting 8 hours or until meat is tender. Remove steaks to a serving platter, reserving tomato mixture in slow cooker. Combine water and cornstarch; stir until blended. Stir into tomato mixture. Cook on HIGH setting, uncovered, until slightly thickened, stirring often. Pour tomato mixture over steaks.
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<br>Makes 4 servings.
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Here's another one from the same Texan:
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<br>Venison with Stout and Potatoes
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<br>2 Tbls butter or margarine
<br>1 Tbls vegetable oil
<br>2 lbs venison or sirloin steak
<br>1 tsp salt
<br>1 tsp pepper
<br>1 medium onion, chopped
<br>1 Tbls all-purpose flour
<br>6 oz stout beer (try Guiness with extra stout)
<br>1 1/4 cups beef broth
<br>1/2 tsp prepared mustard
<br>1 bay leaf
<br>1 1/2 lbs red potatoes, unpeeled and cut into 1/2 inch slices
<br>1/2 lb fresh mushrooms, sliced
<br>Garnish: fresh thyme sprigs
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<br>Heat butter and oil in a Dutch oven over medium-high heat. Sprinkle venison with salt and pepper; add to pan. Brown meat on both sides; remove meat from pan, reserving drippings in pan. Set meat aside and keep warm. Cook onion in pan drippings 3 minutes or until lightly browned, stirring often. Stir in flour; add stout, broth, mustard, and bay leaf. Return meat to pan; add potato. Cover and simmer 30 minutes. Add mushrooms; cook 30 additional minutes. Remove and discard bay leaf. Garnish if desired.
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<br>Makes 6 servings.

PorkyPooh,
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<br>Your Army buddy ought to try for a transfer to Fort Riley, KS. They have great hunting for whitetail, pheasant, and quail, as well as a resident herd of elk. KS deer are corn/bean/milo fed, but not as tasty as NE does ;-). If she gets up that way, have her check in with Tom Slick in Junction City, KS. Tom is an excellent guide and probably knows the flint hills country a well as anybody.
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<br>Sincerely,
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<br>Bearrr264

Sitka has it right. Backstraps should be marinated WHOLE with 1/2 half Italian dressing, 1/2 teryaki. Poke slits with a filet knife tip and insert 1/2 cloves of garlic all around about an inch apart and let sit overnight. Allow meat to reach room temperature before putting on the barby. Slather with real butter as it cooks DO NOT ALLOW IT TO DRY. Cook only to medium rare - this is important as venison is very lean and will lose its tenderness and true flavor if overcooked. Trust me on this those of you who only eat steaks well done. When serving, cut only the medallions you are eating now and leave the rest whole so it will keep the juices intact. It's best to carve the steaks from the whole loin on a tray with a lip on it to capture any juices. Another trick is to add a little melted butter and teryaki onto the tray with the juices and swirl the individual steaks just before serving.

I like the steaks cut thin and marinated in plain old Italian dressing. I let them sit in it over night and throw them on the barbi. The oil keeps them from drying out and the garlic and spices are perfect. Flinch