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tender, then uncovers to let the juices thicken a bit.
For Venison Steaks, Mrs. Beahm pounds out the steaks “right hard" with a hammer or saucer, and adds flour and salt and pepper. Then she browns them in butter or begetable oil, covers them with barbecue sauce and simmers until tender, either on top of the stove or in the oven.
Bob Dennis of Flint Hill has his venison ground into deerburgers, with some beef fat added to prevent dryness. Bob said that he and his wife Barbara don't cook these like regular hamburger patties but use them in dishes where they are mixed with a sauce, like spaghetti or lasagne or chili.
Most people who cook venison agree that it can be used for most recipes calling for beef. Care must be taken not to overcook it, and its leanness can be compensated for by cooking with bacon strips arranged over the top of the meat.
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