Yield: 1 Servings
|1 \N||Deer roast|
|4 tablespoons||Peanut oil|
|1 \N||Onion, chopped|
|2 \N||Garlic clove, minced|
|1 cup||Beef broth|
|1 \N||Tomato, peeled and chopped|
|\N \N||Salt & pepper to taste|
Cook deer over hot charcoal for 3-4 hours, basting often with the marinade, but reserving one cup for the sauce. Heat oil in a pan and add onion and garlic. Saute for 5 minutes and sprinkle on flour. Cook and stir over moderate heat for 15 minutes or until flour is brown.
Stir in the broth and reserved cup of marinade and bring to a boil.
Reduce heat. Add tomato and herbs. Simmer one hour. Correct seasonings. Serve with meat.
Source: Feb 83 Times-Picayune/States-Item, New Orleans LA Recipe date: 02/26/83