Recipes

Father's Venison

Ingredients

• 2 pounds venison steak
• ½ cup milk
• ½ cup vinegar
• Flour (amount not specified)
• Salt and pepper
• Egg (named in directions, amount not specified)
• Water, to cover
• Fat for browning

Method

1. Marinate meat in vinegar and enough water to cover for 1 hour.
2. Rinse with cold water.
3. Season with salt and pepper.
4. Mix egg and milk.
5. Dredge in flour, dip in the egg-and-milk mixture, then dredge again.
6. Brown in hot fat.

From the creator's father's wild-game notebook. She has eaten venison, though not necessarily this preparation. Ingredient amounts and instructions are preserved with missing details indicated. This archival method is not a complete contemporary safe-handling guide.