Venison (Onion, Butter and Bouillon)

Source: The New Texas Wild Game Cook Book

Classifications: Venison

Qty Measure Ingredient

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1 pound venison chops

1 stick butter

1 large onion, sliced

1 can beef bouillon

Instructions: Brown onion in butter but do not burn.

Flour, salt and pepper venison and brown in grease in a separate skillet.

Add venison to onion and butter in skillet. Add bouillon.

Cover and steam until done.

Staging:

Variations:

Background: Recipe by: Judith and Richard Morehead

Serves: 4

Food Exchanges: