Maye's Venison and Gravy

Slice venison and pork into pieces about the size of the palm of your hand.

Remove all fat and sinew.

Wash meat well. Salt and pepper each slice and roll in flour. Fry in skillet in very hot oil until golden brown. Remove from skillet and put in large roasting pan with lid. Spread chopped onion on top of meat.

Pour excess oil out of skillet and use remaining drippings to make brown gravy.

Add a jar of gravy, if needed. Bake in a 300° oven for 6 to 8 hours. Serve with rice.