Everyone knows Native Americans were hunter gathers back in the older days and some still are. So I wanted to write a little about arrowheads and venison steak cooking. This venison steak recipe uses milk to help remove some of the “wild” taste in game meat. And soaking the steaks over night really makes the meat taste better.
Arrow Heads
Did you know that you can distinguish a Native American tribe even thousands of years ago simply by the style of arrowhead they used? Certain types of arrowheads are found only in certain areas so everyone who comes across arrowheads in up tilled earth can tell what tribe had either resided there or were just passing through that area.
Venison Steak in Gravy
6 venison steaks, (3/4 – 1 inch thick) 2 Cups milk 6 -8 slices Thick Bacon ½ cup Green onions, chopped ½ clove garlic, minced (optional Salt Pepper ½ cup water ¼ cup Flour’ ½ to 1 cup milk Seasoning
Place the steaks in a shallow glass dish and then pour milk over the meat. Then you cover the dish and refrigerate overnight or for 8 hours. Drain off the milk. Now you set the steaks aside and in a large skillet fry the bacon until nice and crisp. Now drain off the drippings and save them. Next crumble the bacon and mix with the chopped green onions. Now slit a pocket in each steak and fill with the bacon and onion mixture. Brown the steaks in the reserved bacon drippings and then season with salt and pepper. Now pour the half cup of water over steaks. Cover the skillet and simmer for an hour. When steaks are very tender, and then remove them to a warm place and cover.
Gravy
Stir flour into the pan juices and add the milk as needed to make a nice thick gravy. And then simply season to taste. I like adding basil and a couple dashes of red pepper flakes to the gravy.