Fried Venison Steaks

Erma, you overestimate the Hollywood blondes. They would burn even squash.

Now, I have a recipe that they should be given to fix. It is from Mrs.Lettice Bryan’s The Kentucky Housewife, which was published in 1839. In 1839, few kitchens yet had a wood or coal burning stove, so most women were still doing the open-hearth thing.

For our blondes, the instructions should say, “First, shoot a deer, and dress it out.” Actually shooting a deer around here is no big deal. They are taking over the place. You can hardly take a trip of 50 miles or so without seeing a dead deer along side the road.

Fried Venison Steaks:

“Cut your steaks from the haunch, as it affords better slices than any other part of the venison; season them with salt, pepper, and sifted sage, dust flour over them, and fry them a light brown, in lard. They will not require as much frying as pork or beefsteaks. When they are done, transfer them to a warm covered dish, and set them by the fire, where they will keep warm. Turn out a part of the lard if there is too much; it will answer for frying again. Pour into the remainder a few spoonfuls of boiling water, add two minced onions, a spoonful of brown flour, one of butter, and a glass of sweet cream; stir it till it raises the boil, then pour it round the steaks.”

Don’t you love the language?