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Ingredients
- 2 pound deer round or possibly shoulder (cut 3/4 inch thick)
- 1/2 c. flour (season with 1 teaspoon salt, 1/2 teaspoon pepper)
- 3 tbsp. bacon grease or possibly shortening
- 1 pack Au Jus mix
- 1 1/2 c. water
- 4 potatoes (peeled, sliced 1/4 inch thick)
- 1 lg. onion (sliced thick)
Directions
- Trim any fat or possibly silver skin from deer, cut into serving size pcs. Heat bacon grease over medium heat in large skillet or possibly Dutch oven. Dredge deer in seasoned flour. Brown both sides slowly in bacon grease.
- Stir the water into the Au Jus mix slowly till completely dissolved. (You may substitute 2 beef bouillon cubes dissolved in 1 1/2 c. boiling water if you like.) Pour liquid into meat. Bring just to a boil. Reduce heat to low, cover and simmer 30 min.
- Add in potato and onion slices, season lightly with salt and pepper if you like. If liquid is very low, add in small amount of water. Bring back to a boil. Reduce heat to low, cover and simmer till potatoes and meat are tender (35 to 40 min).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 267g | |
| Recipe makes 8 servings | |
| Calories 312 | |
| Calories from Fat 64 | 21% |
| Total Fat 7.16g | 9% |
| Saturated Fat 3.1g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 101mg | 34% |
| Sodium 66mg | 3% |
| Potassium 797mg | 23% |
| Total Carbs 21.49g | 6% |
| Dietary Fiber 2.3g | 8% |
| Sugars 1.36g | 1% |
| Protein 38.29g | 61% |
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