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Country-Style Venison Steaks

Yield: 10 servings
12 lb to 14 lb venison hindquarter
1 1/2 c all-purpose flour
1 1/2 ts salt
3/4 ts pepper
3/4 c vegetable oil
3/4 ts rubbed sage; divided
3/4 ts dried whole thyme; divided
3 md onions; sliced and divided
4 1/2 c ; water

Separate each muscle of the hindquarter, and cut away from the bone. Slice each muscle across the grain into 1-inch thick slices (reserve remaining meat for use in another recipe). Remove and discard the white membrane surrounding each steak; set steaks aside.
Combine flour, salt, and pepper; stir well. Dredge venison in flour mixture and reserve remaining flour mixture. Brown meat on both sides in hot oil in a large Dutch oven. Remove meat from Dutch oven, and discard drippings.
Layer one-third of steaks in Dutch oven; sprinkle with 1/4 teaspoon sage and 1/4 teaspoon thyme. Top with one-third of onion slices. Repeat layers twice; using remaining steaks; spices, and onion.
Gradually add water to reserved flour mixture, stirring until smooth; pour over steaks. Cover and simmer 1 to 1-1/2 hours or until tender.
Yield: 10 to 12 servings.

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