| | Directions | | Slice meat paper thin (slices better when partially frozen). Salt, pepper and flour. Then on a chopping block, hack the meat thoroughly with a knife. Brown meat quickly in butter in heavy skillet. Take out of skillet and place on paper towel to drain. Make a brown gravy in skillet and put meat in gravy. Cover and simmer in gravy 30 minutes to an hour. Bake big camp size biscuits. Split biscuits and put on plate. Serve the venison and gravy over biscuits. |
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| Ingredients | | - |  | 1 venison backstrap |
| - | | Salt |
| - | | Pepper |
| - | | Flour |
| - | | Butter |
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