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Boiled Deer Ardennes

Ingredients
 

2 lb deer, lean
4 tbsp flour
1 cup brown vinegar
1 cup water, cold
1 onion, small, chop fine
1/4 tsp cloves, ground
1/2 tsp ginger, ground
1/2 tsp salt
1/8 tsp pepper, black




 
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Preparation
 
Cut deer into bite-size pieces. Boil chunks of deer in water seasoned
well with salt and pepper. Remove and drain well. While boiling deer,
make a gravy: Mix 4 Tbsp flour with cold water to make a thin paste.
Place in saucepan or frying pan. Add all other ingredients, stirring
well over medium heat until a smooth gravy is formed. Pour gravy over
deer chunks immediately before serving. Time it and take great care
that all is piping hot.

VARIATION: Boil deer in seasoned broth by adding a small amount of any
popular marinade or herb/seafood seasoning.

Recipe date: 12/12/87

 

 
Servings: 1

 

 

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