Deer Stew Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 lbs. deer meat cut into chunks
6 potatoes
4 carrots
1 chopped onion
salt and pepper
flour
bay leaf
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Directions: |
Directions:Select a large Dutch oven pan and coat with a enough oil to cover the bottom. Get this hot so that you see the oil shimmering. Add the deer meat and onion and cook until the meat is browned on all sides. At this point you can add enough water or beef broth to cover the meat. Add salt and pepper and 1 bay leaf. Cover and simmer for about 2 hours. Check occasionally to make sure there is enough liquid and if it boils down add a little more.
While the meat is simmering get your vegetables ready. Peal and cut your potatoes into large chunks. Now peal and cut your carrots. You want your carrots in nice size chunks because you will now boil the potatoes and carrots together in salted water. You want them to be about the same size so they will be done at the same time. Drain them and put them aside.
Now that the meat is tender take a little of the potato water and add to the meat. Make thickening taking water and flour and stir until smooth. Add this to the meat and thicken. Once this is done take the potatoes and carrots and add to the gravy. Remove the bay leaf.
I like to simmer a little longer so that all the ingredients mix. It is important that you haven't overcooked the vegetables so they don't fall apart. I like a dark gravy so I will add some Kitchen Bouquet. |
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Personal
Notes: |
Personal
Notes: Butchie was the oldest of all of us kids and he liked to hunt, so he was always bringing home deer, turkey, squirrel or rabbit. Deer strew was one of my favorite recipes that mom would make. Thanks to Butchie for being the hunter of the family we always had lots of wild game. Dad, Danny and Tom all caught the fever so we were never without.
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