Venison Supreem Recipe

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Venison Supreem Ingredients

2 cup flour
2 eggs [beaten]
1/2 tsp salt
1/2 cup water
3/4 lb bacon [thick sliced]
2 lb venison round steak
1/2 tsp garlic salt

A Recipe for
Venison Supreem

Fish, to taste right, must swim three times - in water, in butter, and in wine.
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Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.

This Recipe for Venison Supreem is one of thousands in the Recipes-to-go Meat Cookbook.

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This is a recipe for Venison Supreem from the recipe cookbook of Recipes-to-go (Meat)

I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning.
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"Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before."
Luigi Barzini, 'O America' (1977)

When one has tasted watermelon he knows what the angels eat.
Mark Twain

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Venison Supreem

I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning.
John Barrymore

Venison Supreem Directions

1) Combine the flour, eggs, salt and water in a bowl and mix
well, then let stand in a cool place for 1 hour... 2) Pound the
venison with meat mallet and rub with the garlic salt. 3) Roll out
the flour dough thinly on a floured surface and arrange the bacon
slices on top,then place the venison on top of the bacon. Fold the
dough up and around to enclose the venison, dampening the edges to
seal it closed... 4) Wrap in buttered foil and bake in a 375ø oven
for about 1« hours or `til the venison is tender. 5)
Open the foil, baste with the pan drippings, then bake at 400ø
for 15 min or `til pastry is golden brown... Serve with black current
jelly or what ever you desire...

Source: NYS DEC Albany NY from "Bill Saiff's Rod & Reel Recipes for
Hookin' & Cookin'" re-typed with permissin by Fred Goslin on
Cyberealm Bbs, home of KOOKNET in Watertown NY (315) 786-1120

Serves: 6

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Venison Supreem Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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