|Venison slice||1 (From Center About 4 Inch Thick)|
|Garlic||1 Clove (5 gm)|
|Water||1 Cup (16 tbs)|
|Dry wine||1⁄2 Cup (8 tbs)|
|Salt pork/Bacon||200 Gram (To Cover Venison)|
|Flour||1 1⁄2 Tablespoon|
Split garlic clove and rub venison.
Put oil in heavy skillet or. dutch oven with cover and brownvenison well add water, wine, bay leaf, salt, arid pepper, arrange salt pork or bacon over topof venison, cover,, and simmer until tender (about 1/4 hours).
Remove meat add 1 1/2 tbsp.flour to each cup of broth in skillet to make gravy and simmer 1 minute.