-ROUND STEAK AND BACK STRIPS-

Allow venison to thaw in refrigerator or at room temperature if you are pressed for time. Cut the round steaks into smaller pieces, about three inches in diameter. Trim away the undesirable edges and tissues. The back strips are fine for size but I like to trim the edges.

-PAN FRYING-

Place meat on a cutting board or meat block and tenderize with a meat mallet/tenderizer. Now, place meat in a single layer and apply a generous amount of Carl's Seasoning to both sides. Allow to set for one hour. If you prefer to fry meat without tenderizing, apply Carl's Seasoning and allow to set for two hours.

Note: The time I allow the meat to set in the seasoning gives it the flavor I prefer. You may desire more or less time depending on your taste. Next, heat frying pan and add 1/2 cup of your favorite shortening to fry temperature Flour steaks or back strips on both sides. Place in the frying pan and cook until brown on each side. Now, reduce heat to simmer temperature, cover pan and continue cooking until tender. It helps to add a little water to make the meat more tender. Remove the meat and using the same pan and drippings, add two tablespoons of flour plus 1/2 cup of water if necessary. Mix flour well into the drippings and brown slightly. Now, add two cups of milk and more of Carl's Seasoning. Turn up the heat and continue cooking until mixture begins to thicken, stirring continuously. Now you have some good gravy.

-GRILLING OR BROILING-

Process steaks or back strips same as above but don't tenderize or flour. Try adding more of Carl's Seasoning to your favorite marinating sauce.

-ROUND ROAST-

Remove from freezer and allow to thaw in refrigerator or at room temperature if you are pressed for time. I personally like my roast cut about two inches thick. After thawing, apply a generous amount of Carl's Seasoning to each side of the roast. Rub the seasoning into the meat with your fingertips and allow to set for four hours. You may use more or less time according to your taste.

Now, flour the roast on each side. In a large skillet, heat 1/2 cup of your favorite shortening to fry temperature. Place roast in skillet and sear to a golden brown on each side. Remove roast and drippings from frying pan and place entire contents into a roasting pan to continue cooking. Add enough water to keep roast from sticking and additional water as needed. Keep water to a minimum. Now, add a 1/2 cup of fresh or frozen bell peppers. I try to freeze some each year for this purpose. They freeze well, and I think are a must when preparing a deer roast. Also add a 1/2 cup of onion. Heat roast and contents to a boil for a few minutes, then cover the pan and finish cooking on low heat.

If you like, you can remove the roast when it is done and add some potatoes, carrots, celery and more onion to the broth. You may need to add more water and I suggest you add more of Carl's Seasoning at this time to season the vegetables. Bring to a boil, cover pan and continue cooking on low heat. You may prefer to add vegetables right in with the roast a few minutes before it is done. Now, get ready for some good eating!

-SHOULDER ROAST-

Don't overlook your shoulder roast. It is as good or better than a round roast. On an average size deer I cut the front quarter in three pieces and freeze it together. It makes one good cooking. A shoulder roast is difficult to flour so let's do it a little different. Thaw the roast in the refrigerator or at room temperature. Apply a generous amount of Carl's Seasoning to both sides and allow to set for four hours, more or less according to your taste. Place meat in a roasting pan, add enough water to keep meat from sticking. Add additional water if necessary while cooking. Keep water to a minimum. Don't forget your bell pepper and onion. Add a 1/2 cup of chopped bell pepper (fresh or frozen) and a 1/2 cup of onion.

Heat contents to a boil for a few minutes, then reduce heat, cover pan and continue cooking on low until the meat falls off the bone then you can remove the bones. Now, if you like, for an added treat, you can remove the meat and add vegetables (potatoes, carrots, etc.) to the broth. You will need to add Carl's Seasoning to the vegetables and you may need more on the meat. The shoulder meat will not take seasoning well before it is cooked.

-FISH and MEATS-

Now let's try an easier way. After your fish, seafood, steaks, chops or other meats are completely thawed, sprinkle a liberal amount of Carl's All Purpose Seasoning to each side of the meat and allow to set for 30 minutes to an hour. Then cook the same.