Western deer stew

Yield: 1 Servings

Measure Ingredient
2 pounds Deer Meat; cut into cubes
1 cup Grape Juice
1 Bay Leaf
1 Garlic Clove; minced
1 teaspoon Salt
½ teaspoon Pepper
2 tablespoons Bacon Drippings
1½ cup Bouillon
1 Celery Stalk; Diced
8 Whole Cloves
1 tablespoon Parsley
½ teaspoon Crumbled Dried Thyme
Cornstarch

Place meat in deep bowl. Add grape juice, bay leaf, garlic, salt and pepper. Place in refrigerator for several hours. Turn frequently. Drain the meat. Keep the grape juice mixture. Brown the meat thoroughly in bacon drippings. Simmer together for 10 minutes the grape juice mixture, the bouillon, and a cheesecloth bag tied in which you place celery, cloves, parsley, and thyme. Add meat, cover, and simmer till tender or about three hours. Add boiling water if necessary. If desired add vegetables and cook until they are tender. Discard cheesecloth herb bag. Remove meat. Thicken gravy with cornstarch. Use ½ Tablespoon cornstarch for every cup of broth. Add a little cold water to cornstarch and make into a smooth paste.

Boil up broth and stir cornstarch mixture into broth. Cook, stirring for 2 minutes. Serve with meat.

Posted to bbq-digest V5 #738 by rhurley@... on Dec 02, 97

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