1 1/2lbs Venison, cut into cubes
1 1/3 cup Flour
4 tblspn Creole Seasoning, to season flour
Salt & Pepper to taste
5 tblspn Bacon Grease
1 qt Water
1 capful Kitchen Bouquet
1 Medium Onion, peeled and thinly sliced
4 oz can Sliced Mushrooms, drained
Hot cooked Rice.
Trim silver skin, fat from meat (venison). Cube venison into bite size pieces. Combine 1 cup seasoned flour w/ creole seasoning. Dredge venison cubes in to seasoned flour. Shake off extra. In hot skillet heat bacon grease, brown venison in hot bacon grease. Remove venison , set aside add 1/3 cup seasoned flour, cook flour stir in water til mixture (gravy) thickens. Add onion and venison to gravy. Cover cook for another 20 minutes til onions get soft. Add mushrooms, stir in gravy mixture. Serve over hot rice.

N.B. Kitchen Bouquet is a bit like angastora bitter. You can use Worcestershire Sauce.