Boiled deer ardennes
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Deer, lean |
| 4 | tablespoons | Flour |
| 1 | cup | Brown vinegar |
| 1 | cup | Water, cold |
| 1 | Onion, small, chop fine | |
| ¼ | teaspoon | Cloves, ground |
| ½ | teaspoon | Ginger, ground |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper, black |
Directions
Cut deer into bite-size pieces. Boil chunks of deer in water seasoned well with salt and pepper. Remove and drain well. While boiling deer, make a gravy: Mix 4 Tbsp flour with cold water to make a thin paste.
Place in saucepan or frying pan. Add all other ingredients, stirring well over medium heat until a smooth gravy is formed. Pour gravy over deer chunks immediately before serving. Time it and take great care that all is piping hot.
VARIATION: Boil deer in seasoned broth by adding a small amount of any popular marinade or herb/seafood seasoning.
Recipe date: 12/12/87