Butt Rub® Venison

(Original Recipe submitted by Anna Waff)

  • Take 1 -2 lbs Deer Meat, cut in strips
  • Soak the deer meat in milk for about 30 minutes
  • Place the deer meet in a plastic bag with Butt Rub® and shake to coat the deer meat
  • Place the coated strips in a pre-heated, sprayed pan on the stove and fry until done
  • Make the gravy:
    • Boil 2 cans of chicken broth and add 1 cup of cold water with 2 Tbsp of flour mixed in until clear, then add Kitchen Bouquet. When it has boiled a few minutes, add some salt to your taste. (The Butt Rub® give it all the other flavor it needs).
  • Add the gravy to the deer and let simmer at least 30-45 minutes on low heat.
  • Pour the deer with gravy over rice and enjoy! Delicious!