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
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