Western Deer Stew

Recipe Ingredients

2 lbs	908g / 32oz	Deer meat - cut into cubes
1 cup	237ml	Grape juice
1		Bay leaf
1		Garlic clove - minced
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Pepper
2 tablespoons	30ml	Bacon drippings
1 1/2 cups	355ml	Bouillon
1		Celery stalk - diced
8		Cloves
1 tablespoon	15ml	Parsley
1/2 teaspoon	2.5ml	Crumbled dried thyme
		Cornstarch

Recipe Instructions

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 1/2 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 List by [email protected] on Dec 02, 97

Source:
Edna

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