Ingredients: |
Ingredients: 2 strips backstrap
6 medium potatoes
4 onions
3 stalks celery
3 stalks green onions
1 T. parsley, heaping
10 carrots
2 T. flour, heaping
3 1/2 C water
Olive
salt, pepper, Tony Chachere's
Rice
Milk for marinating
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Directions: |
Directions:Chop the backstrap into approximately 1 inch cubes (make sure their is no gristle in it). Marinate the deer in milk, just enough to cover the meat, for about 45 minutes in the refrigerator. While the backstrap is marinating, coarse chop onions, celery, green onions, carrots, potatoes and parsley. Remove the deer meat from the refrigerator, strain and wash it in cool water. Toss the deer in a season of salt, pepper, and Tony Chachere's. Coat a skillet with enough olive oil to just about cover the pan. Heat oil on medium to medium-high heat and when hot, add the backstrap and saute til brown. Next, add the celery, 3 of the onions, green onions and parsley. Set aside the remaining chopped onion, half of the carrots and all of the potatoes. These vegetables will be added later in the recipe. Cook the mixture until the seasonings start to get soft and gravy from meat is forming. Remove from heat and pour in heavy cooking pot. Turn heat to medium. Mix 3 heaping tablespoons flour to 1 cup water, stir til smooth, and add to the pot. Using the same cup that you mixed the flour and water in, add 2 1/2 cups water and stir. Stir in 1/2 of the chopped carrots and cover. Cover pot and reduce heat to medium stirring occasionally. When mixture has cooked for about 20 minutes, add the rest of the chopped carrots. Cover and continue cooking for an additonal 20 minutes. Add the remaining chopped onions and potatoes to stew when the meat is tender enough to cut with a fork and carrots are semi-soft. Cook over medium-hi heat, remembering to stir occasionally, for about 20-25 minutes or until potatoes are tender. Serve over hot rice and enjoy. |
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