Recipe By : Betty Hood Tarbell

VENISON STEAKS

6 venison steaks
2 cups flour
1 cup milk
1 teaspoon salt
1 teaspoon pepper
1 cup cooking oil for frying
1/2 cup water

Tenderize the venison steaks with a meat tenderizing tool.
My mother, Betty, always used a heavy duty saucer for this purpose. Hold the saucer between your thumb and fingers and randomly pound the meat until tender.
Place the venison steaks in a shallow baking dish. Pour the milk over the steaks. Let set for 10 minutes.
In a large platter combine the flour, salt and pepper. Remove a steak from the milk and place into flour mixture. Coat both sides of the steak with flour.
Firmly use your fingers to press the flour into the meat.
Coat remaining steaks with the flour.
In a large cast iron skillet, set at medium-high, heat the oil for frying.
When oil is hot place the steaks into the oil and fry until golden brown and crispy on both sides.
Pour the 1/2 cup water into the skillet with the steaks. Lower the heat to medium-low and cover with lid.
Steam for approximately 15 minutes.

NOTES : Growing up my family always had venison steaks.
At deer season time, the whole family would pack up and go to my grand-father's ranch in the Sierra Nevada foothills.
My mother made these venison steaks that would actually melt in your mouth..they were so tender.

Recipe by : Carol Tarbell Cotton

BARBECUE BRISKET

1 Beef Brisket
1/2 bottle liquid smoke flavoring
1 cap meat tenderizer
1 teaspoon celery salt
1 teaspoon onion salt
1/2 teaspoon garlic powder
4 tablespoons Worcestershire sauce
6 ounces barbecue sauce
1 tablespoon flour

Sprinkle both sides of meat generously with tenderizer and salts.
Add liquid smoke to Worcestershire sauce and spread over both sides of meat. Cover and refrigerate overnight.
Bake covered 5 hours at 275.
Uncover and add barbecue sauce. Bake for 45 more minutes.
Make gravy from drippings thickened with flour. Slice crossgrain.