Need to get some equipment for catering
or competition?  Go to ABest Kitchen and Bar Company !!!

 


@@@@@ Now You're Cooking! Export Format

Western Deer Stew

none

2 pounds deer meat; cut into cubes
1 cup grape juice
1 bay leaf
1 garlic clove; minced
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons bacon drippings
1 1/2 cups bouillon
1 celery stalk; diced
8 whole cloves
1 tablespoon parsley
1/2 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 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 rhurley@carbon.cudenver.edu on Dec 02, 97 - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.57 **

 
Copyright 1998, 1999, 2000, 2001, 2002  - This site, the name, it's contents, and graphics are the exclusive property of the The Pitmaster and are in no way associated with any Mailing List.   All rights are claimed and reserved. 

Web space provided courtesy of  Web site Design and Hosting Services

Maintained by The Pitmaster