So, about 4 months back I bought this rifle from a pawnshop. A 1979 model Marlin 336 in 30-30... came with a beat-up old hard case.
In throwing out the hard case last week, I took out the foam, and found a folded-up circular for the rifle. It was a copy of a magazine ad for the rifle, circa 1977.
So- here it is:
West Texas Fried Venison
Cut two pounds of venison into pieces that can range from small steaks to large stew chunks.
Coat each piece with flour (it takes about a quarter cup) seasoned to taste with salt and pepper.
Brown the meat in a hot, greased iron skillet or Dutch oven.
Then add:
5 stalks of celery (diced)
3 small onions (diced)
2 cups of stewed tomatoes
2 teaspoons of Worcestershire sauce
Cover and simmer until the meat is tender.
Add a tablespoon or two of water during cooking as needed to preserve moisture. The longer it simmers (within reason) the better the flavor.
Serve over rice, flat noodles or fried potatoes.
I tried it with a cheap flank steak from the grocery store last week. Yes, it's beef, not venison, but it was still darn tasty!