You may substitute beef round steak (have butcher run through cubing machine to tenderize) for venison if you like.

　　

Ingredients

serves 4

　　1 1/2 cups, plus 2 tablespoons all-purpose flour

　　1/2 teaspoon black pepper

　　Eight 4-ounce venison steaks, cubed

　　1 teaspoon The Lady’s House Seasoning

　　1 teaspoon The Lady’s Seasoned Salt

　　3/4 cup vegetable oil

　　1 1/2 teaspoons salt

　　4 cups hot water

　　1/2 teaspoon Accent (optional)

　　1 bunch green onions, or 1 medium yellow onion, sliced

　　

Step 1

Combine 1 1/2 cups flour and 1/4 teaspoon of the black pepper. Sprinkle one side of meat with the House Seasoning and the other side with the Seasoned Salt. Dredge the meat in the flour mixture. Heat 1/2 cup oil in a heavy skillet over medium-high heat, add two of the venison steaks, and fry until nice and brown, 5 to 6 minutes per side. Repeat with the remaining steaks, adding up to 1/4 cup oil, as needed.

　　

Step 2

When all the steaks are cooked, make the gravy: Add the 2 tablespoons of flour to the pan drippings; stir in the remaining 1/4 teaspoon pepper, and the salt. Stir until the flour is medium brown and the mixture is bubbly. Slowly add the water and the Accent (if using), stirring constantly. Return the steaks to the skillet and bring to a boil; reduce the heat, place the onions on top of the steaks, cover, and simmer for 30 minutes.

　　The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.