Boiled deer ardennes

Yield: 1 Servings

Measure Ingredient
2 pounds Deer, lean
4 tablespoons Flour
1 cup Brown vinegar
1 cup Water, cold
1 \N Onion, small, chop fine
¼ teaspoon Cloves, ground
½ teaspoon Ginger, ground
½ teaspoon Salt
⅛ teaspoon Pepper, black

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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