Title: Boiled Deer Ardennes
Categories: Venison Game
Yield: 1 Servings
| 2 | lb | Deer, lean |
| 4 | tb | Flour |
| 1 | c | Brown vinegar |
| 1 | c | Water, cold |
| 1 | | Onion, small, chop fine |
| 1/4 | ts | Cloves, ground |
| 1/2 | ts | Ginger, ground |
| 1/2 | ts | Salt |
| 1/8 | ts | Pepper, black |
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