nut-freeegg-freesoy-freefish-freeshellfish-free
Fried Venison with Gravy
From Farm and home cook book and housekeeper's assistant, 1907
Serves 2
A simple yet flavorful way to prepare venison.
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
209Calories
1 gProtein
2 gCarbs
22 gFat
Full nutrition (22 nutrients)
Calories209 kcal
Protein1.2 g
Carbohydrates2.3 g
Total Fat22 g
Saturated Fat12 g
Monounsaturated Fat4.5 g
Cholesterol63 mg
Sodium13 mg
Potassium59 mg
Calcium37 mg
Iron0 mg
Magnesium3.6 mg
Phosphorus35 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin K1.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Niacin (B3)0 mg
Water35 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 114. The excerpt below is the record exactly as published.
Fried Venison with Gravy Cut venison into medium thick slices, hack it criss-cross with a butcher's knife on both sides, roll in flour, sprinkle with salt and pepper, and fry in hot drippings until evenly browned on both sides. Put the steak on a warm platter and add V2 cup milk and cream mixed t
Cook this with the app: pantry check, scaling, and the assistant.