This is the best way to cook the most tender, falling off the fork venison! To the 1/2 cup to 3/4 cup (didn't measure)flour I added 1/2 tsp. garlic salt, 1/2 tsp. Mrs. Dash Garlic and Herb, 1/2 tsp. Season all and 1/4 tsp. black pepper. YUMMY! It did take about 2 hours and it was fantastic.
I used deer round steak and it came out tender and delicious. I baked mine at 325 for 2 hours.
This was delicious! I cooked for 1:40 minutes at 325. The meat was very tender and cooked into a nice gravy that was excellent with mashed potatoes. I added just a little cayenne pepper to the flour. After browning the meat, I also sauteed some sliced onions and put on top prior to cooking in the oven. We'll definately be making this again. So yummy!
When I cook deer meat I use cream of mushroom soup instead of bouillon and I also cook mine in crockpot. It is always fall apart tender!!!
This was great!!!! I made this tonight for my family, and there was nothing left! I seasoned my flour with Emeril's Essence. The gravy was great, but just wasn't enough! I think the next time I make it, I'll put in 4 bullion and double the water amount. All-in-all, great recipe! Thanks!