Uploaded April 2026 | Updated September 2026, 2 weeks ago

---

Sweet and Sour Venison

8 oz Venison backstrap or steak tenderloin
2 T oil
2 T flour
2 T brown sugar
2 T ketchup
1/2 c chopped onion
1/4 c flour
1/2 to 1 c water
1-2 t salt
Cut 1/2” thick rounds (no bigger than the size of your palm). Coat each one with flour. Sauté in
oil in a hot pan for 1-2 minutes on each side just to brown them; don’t cook them. Take out each
piece and place them in a shallow baking pan in one layer and evenly sprinkle the brown sugar
and ketchup on each piece. (The sugar and ketchup can be reduced or increased to make the
sauce the flavor you like.)
In your frying pan with the remaining oil, sauté the onions and salt until translucent. Add the
flour and stir to combine with the onions. Add the water and stir well to make a thin sauce. Add
more water until you have enough sauce to cover your meat in your baking dish. Then pour this
hot sauce over the meat to completely covered it. Bake covered in the oven at 350 for about 45
minutes until nice and bubbly. Meanwhile, make rice on the stovetop. Serve the sauce and meat
over the rice.