archerychic
Six Point
Golf is for people who can't shoot a bow.... Wait... I play golf. Doh!
Posts: 723
|
Post by archerychic on May 24, 2013 12:08:26 GMT -5
Fried Deer loin gravy Ingredients: 2 pounds deer loin cut into medallions 1/2" thick or less 1 cup + 3 tablesthingys flour 1/2 tsp flour 1/2 tsp pepper 1/4 tsp cumin 1 small onion chopped 1/2 stick butter (Not margarine, REAL Butter!!! Margarine is sacrilege) 2 cups milk Mix 1 cup flour, salt, pepper, and cumin together. Melt butter in a 10" frying pan. Drege deer meat in flour mixture and cook over medium high until browned on both sides. Set aside. DO NOT CLEAN OUT PAN. Cook onions in pan until they become clear and start to caramelize. Add 3 tablesthingys of flour to pan and cook until the butter and flour becomes bubbly. Add milk slowly stirring briskly with a whisk, until all lumps of flour are gone. Stirring constantly, bring mixture to a low boil and the sauce begins to thicken. Add deer meat back to pan and continue to cook until the sauce reaches the desired thickness. Serve over fried potatoes, biscuts, toast, or what ever else floats your boat. You'll slap your grandma to get the last serving.
|
|