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Deer Stew
Sent in by James Ewing.
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~ 3 lbs deer meat, cut into 1”"cubes
~ flour
~ salt and pepper
~ 1/4 cup bacon grease or oil
~ 1 cup red wine
~ 2 cups beef broth
~ 1 tsp salt
~ 1/2 tsp pepper
~ 1 tsp minced garlic
~ 1/2 tsp thyme
~ 1/4 tsp tarragon
~ 2 bay leaves
~ 2 whole cloves
~ 2 carrots, sliced
~ 1 large onion, chopped
~ 2 large potatoes, cubed
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Heat the bacon grease in a large skillet.
Season some flour to taste with salt and pepper and dredge the meat in it. Add to hot grease.
Brown meat on all sides. Place meat in a stew pot.
Use the red wine to deglaze the skillet then add to pot.
Add the broth and rest of the ingredients except the potatoes. Stir well.
Bring to a boil stirring often then reduce heat, cover and simmer 1½ hours. Add more broth or water if needed. Stir occasionally.
Add the cubed potatoes and simmer another hour or until they and the meat are tender.
Serve with a crusty style bread and enjoy.
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