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The following recipes were submitted by Ann Brown and her son and daughter-in-law, Tim and Teresa Brown:
' ■ • Deer Swiss Steak
This is a recipe for preparing, potroast style, a thick steak you haven't had time to marinate, which might be a bit tough. Select a steak 1 1/2 or 2 inches thick and hammer it well on both sides with a meat hammer or with edge of a saucer. Add salt and pepper, and dredge it with flour. Let it stand about an hour, adding more flour as necessary to coat it very thoroughly. Then put it in a lightly greased skillet and sear it on both sides. Add a can of mushroom soup, pouring it on the center of the meat. Add enough hot water to the pan to cover the steak. Put a cover on the skillet and cook the meat in a moderate oven $325 degrees) for about 2 hours. If this recipe is being prepared outdoors, a Dutch oven can be used instead of the skillet.
Bear Steak Casserole
Marinate the steak overnight; wipe it dry, and cut it into 2 or 3-inch squares. Roll these in flour and fry in a little fat in a skillet until well browned. ^Transfer the meat to a casserole and* pour over it the following mixture:
Licenses
Issued
The following marriage licenses were issued recently at the Rappahannock Clerk’s Office. * Michael Clinton Woodard, Washington and Robin Lynette Weaver, Washington. ^ Richard Lee Stevens, Amissville and Janet DcLong, Amissville.
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