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Elk, Deer or Antelope Sauce Recipe

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This recipe for Elk, Deer or Antelope Sauce, by , is from GENOVA FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruby Dolzanie
Added: Monday, September 21, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2-4 lbs neck meat, off the bone. If not boneless, soak
meat in vinegar and water about 30 minutes then rinse.

In a pressure cooker (6qt) put olive oil to cover bottom and add meat, 2-4 cloves of garlic and 1/2 of a chopped onion. Brown meat well. Add 2 cans of tomato paste and water to 1/4 of the top of the pot.

Add 3/4 tsp. basil, 1/4 tsp. oregano, 3/4 tsp. Italian seasoning.

Directions:
Directions:
Put lid on pressure cooker and cook for 1 hour. Open and add 1 small can of tomato sauce and continue cooking with the lid off until thickened. Thicken with cornstarch if not at desired thickness.

Personal Notes:
Personal Notes:
This sauce is great on gnocchi, polenta or spaghetti.

 

 

 

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