Sister Ann'S Braised Venison - cooking recipe

Ingredients

2 lb. young venison, cut 1-inch thick
flour
salt and pepper
2 to 4 Tbsp. shortening
1 c. sliced onions
1 c. flour
2 c. water (for gravy)

Preparation

Salt each steak; dredge in flour and beat with a mallet or edge of saucer. Saute onions in the fat, then remove onions and reserve. Brown steaks well in fat on each side over medium heat. Be careful not to overcook it.
Serve with onions on top.
Make gravy with the drippings and 3 tablespoons flour. Serve in a separate bowl or return steaks and onions to gravy pan and simmer 10 to 15 minutes.
Serve with rice or hot biscuits or mashed potatoes.