Ingredients

1 to 2 lbs. deer steak
1/2 C. flour
6 Tbsp. butter
Garlic to taste (lots!)
1 lg. onion, sliced thin
1 C. sweet red wine
1 C. beef broth
1 C. chicken broth

Cooking Instructions

Pound out venison and cut into medium-sized pieces. Dredge in flour. Saute lightly in butter with garliC. Add onions, saute until transparent. Add wine and simmer. Add broth and simmer until tender. Serve with mashed potatoes or noodles. Thicken gravy as desired.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)