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Deer Stew
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Description
Here in Alberta, deer hunting is a popular pastime. Fortunately, this means that for half the year, my fridge and freezer are stocked with yummy deer meat! If wild meat ain’t your thing, you could easily use beef.
Ingredients
- 2 pounds Cubed Deer Meat
- 1 whole Onion, Quartered
- 4 whole Carrots, Halved And Quartered
- ½ whole Green Pepper, Cut Into Slices
- 4 stalks Celery, Chopped
- 2 cups Fresh Mushrooms, Quartered
- 1 can (28 Oz. Size) Diced Tomatoes
- ¼ cups Tapioca (quick Cooking) Or 1 Tablespoon Of Cornstarch
- ¼ teaspoons Pepper
- ¾ cups Dry Red Wine
Preparation
1- Combine all ingredients in a large Dutch oven. Make sure to use one with a TIGHT fitting lid.
2- Cook in a 300°F oven, covered for 4 hours. Do NOT uncover or peek while cooking!
3- Serve over mashed potatoes or rice.
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Thisgrandmascookin on 10.28.2011
Can’t wait to try this. Sounds sooooooooo yummy!