Venison Backstrap - cooking recipe

Ingredients
    cross strain venison
    salt
    pepper
    flour
    vegetable oil
    water
    brown gravy
Preparation
    Shell a quart and one-half of chestnuts.
    Put them in hot water and boil until the skins are soft, then drain the water and remove the skins.
    Replace the chestnuts in water, and boil until soft. Take out a few at a time, and press through a colander while hot. Season the mashed chestnuts with two tablespoonfuls of butter, two teaspoonfuls of salt and one-quarter of a teaspoon of pepper.

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