Venison with Venison Au Jus

Sliced venison cooked in foil makes its own juices.

Ingredients:

• Fire up the stove to cook long and slow. Slice the venison into 3/4-inch steaks and double wrap in aluminum foil, adding 1/4 cup of water before sealing. A modern stove can be used but the smoked taste of the wood will be lost. Some flavorings for the smoked taste could be tried, but it will not be the same as the real thing.

Directions:

Place the foil-covered steaks on a cookie sheet and put one and only one pin hole into the foil for steam. Slow cook at 200 degrees for 8 hours. Remove from oven and test to be sure the meat is completely cooked, and be careful not to loose the au jus. If done drain the au jus into a gravy pitcher and place the venison on a platter. DO NOT add any spices or salt to this meat; venison has its own wild flavor and to enjoy it, it must be pure.

Number of Servings: 

Notes from the Cook: Number of servings depends on how much is desired and cooked. I guarantee this is venison at its best. Other side dishes are asparagus, cold slaw, yams, peas in gravy sauce, and raspberry pie, plus whatever you have a desire for with the true taste of venison. Due to the wild taste, venison is not for everyone.