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meat for her freezer. “That way, when I have a lot of company on weekends, I can take out a large bag,” she says.
Cooking the venison is less work. “I take it out of the freezer and thaw it out. I lay it in cold water for about one hour,” Mrs. Weakley explains. (Around two pounds of deer meat serves four people.)
The next step is soaking the meat for about a half-hour in a pint of “jug milk” — regular milk, as opposed to evaporated milk. When the meat is through soaking, pour off the liquid and sprinkle it with both garlic salt and seasoned salt (“not too much now”).
Venison “takes quite a bit of grease to fry, beacause there’s no fat on the meat.” Mrs. Weakley suggests about a half cup of cooking oil for a large steak. She also flours the meat (“because I think it makes it more tender”).
Ip addition to the flour, Mrs. Weakley’s secret is a little A-l sauce that is added when the steak is ready to be flipped over — “And it sure makes the best gravy to serve for it.”
Be careful that the meat is browned on both sides, but not overdone. “Cook it too much, makes it hard. When it’s nice and brown, I take it up.”
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