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Deer Stew Recipe

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This recipe for Deer Stew, by , is from The Kviten Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
in memory of Eirik Kviten

Category:
Category:

Ingredients:  
Ingredients:  
the rear quarter ham of a deer (preferably female for better flavor)
fresh garlic
2 packets dry Italian seasoning mix
pepper
olive oil

optional- bacon, veggies

Directions:
Directions:
D bone the rear quarter ham of a deer. Add 2 packets of dry Italian seasoning mix and follow directions on packet. May need to use less water. Add more pepper. Add one cup of virgin olive oil. If the deer is big, may need to add more olive oil. Put roast in an oven baking bag. Let sit in bag at room temperature for 1/2 hour to one hour. Put in refrigerator for at least one day, two if able.

Cook at 350 for 1.5-2 hours, until the temperature is good. Use the thermometer for deer meat, do not undercook.

Use whatever vegetables you want when you cook the meat but do not put veggies in the bag because it will dry the meat out.

Bacon optional.

Number Of Servings:
Number Of Servings:
depends on roast size
Preparation Time:
Preparation Time:
1-2 days

 

 

 

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