Country-style Venison

This is my mother’s recipe for country-style venison, and people have eaten it and thought it was beef. Mother was born and grew up in Watauga County, NC in the Appalachian Mountains. In my first novel, Cleared for Planting, I have Emma preparing venison this way for a guest.
                                                                           (Photo by Ken Christison)

Place frozen pieces of venison in a bowl of water with lemon juice. Vinegar also works, but my family prefers the lemon or lime juice, and fresh is better than reconstituted, although the reconstituted will work. This will remove the gamey taste. Put in the refrigerator for at least four hours, and it can be overnight. Rinse and place in fresh lemon water and set back in the refrigerator until it is completely thawed and soft. It is best when soaked for 8-12 hours. Rinse thoroughly. Use a washable cutting board (placing it on a folded towel will tone down the noise). You can sprinkle a little white meat tenderizer on both sides of each piece of meat and omit the salt, but we never do this. Beat in one direction and then the other with a meat mallet or the edge of a saucer that will not chip easily (I find the saucer works much better), until the meat thins some and tiny holes begin to appear.  Place in a skillet with heated oil and brown on both sides. Add water and steam turning at least once for over an hour or until fork tender. You may need to add more water along. Remove meat. Stir in flour to make gravy using either milk or water, whichever you prefer. I do this without measuring, but you can find a gravy recipe if needed. Your gravy won’t lump as much if your stock is not too hot. Add salt and pepper to taste. Place meat back into the gravy and simmer until ready to serve.

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