Venison en Casserole

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • pounds venison
  • ¼ pound bacon, in 1 piece


Choose a nice fleshy piece of venison; wipe it and trim it carefully; cut it into 1-inch-square pieces. Trim rind from bacon and cut it into rectangles. Sauté bacon pieces gently for a few minutes in a frying pan without allowing them to become too brown and crisp. Transfer bacon to a heatproof casserole, leaving the liquid fat in the pan.

Coat the pieces of venison with flour and sauté