You can substitute Bear or Elk for Venison.
As with any process, desirable or undesirable, there is more than one way to do it. This is meant to be a starting point. When I go to cook a dish, I will do it different from one time to another.
First I take a jar of canned meat and drain the juice in a bowl. I keep it for another dish. The juice is a great base for gravies or soups.
I put the meat in a frying pan with oil or butter.
I start by cooking on medium heat and I use a fork to break up the meat and turn it so that it gets hot on all sides.
As the meat gets coated in the oil and gets warm I sprinkle some flour across the meat. Continuing to turn and coat the meat with flour I continue heating until the flour turns brown and the meat takes on an almost crunchy character.
Its ready to serve at this point and can be used in a gravy on noodles or in a sandwich. The meat prepared this way is very versatile. Typically canned meat will have plenty of salt already in it but you may find pepper, garlic, or other spices you like useful in this dish.
Though this is a simple preparation the flavor is outstanding. Mostly because of the wonderful flavor of the meat. Game meat, if it is properly cared for, has much more flavor than the domestic cuts we are familiar with. I hope you get the chance to try some of this great food.
Brutus
paddio
seriouswriter
ecolumn