West Texas Fried Venison



  • Cut two pounds of venison into pieces that can range from small steaks to large stew chunks.

  • Coat each piece with flour (it takes about a quarter cup) seasoned to taste with salt and pepper.

  • Brown the meat in a hot, greased iron skillet or Dutch oven.

Then add:

  • 5 stalks of celery (diced)

  • 3 small onions (diced)

  • 2 cups of stewed tomatoes

  • 2 teaspoons of Worcestershire sauce



Cover and simmer until the meat is tender. Add a tablespoon or two of water during cooking as needed to preserve moisture. The longer it simmers (within reason) the better the flavor. Serve over rice, flat noodles or fried potatoes.


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