| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Game |
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Deer Meat; cut into cubes |
| 1 |
c |
Grape Juice |
| 1 |
|
Bay Leaf |
| 1 |
|
Garlic Clove; minced |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 2 |
tb |
Bacon Drippings |
| 1 1/2 |
c |
Bouillon |
| 1 |
|
Celery Stalk; Diced |
| 8 |
|
Whole Cloves |
| 1 |
tb |
Parsley |
| 1/2 |
ts |
Crumbled Dried Thyme |
|
|
Cornstarch |
INSTRUCTIONS
Place meat in deep bowl. Add grape juice, bay leaf, garlic, salt and
pepper. Place in refrigerator for several hours. Turn frequently. Drain the
meat. Keep the grape juice mixture. Brown the meat thoroughly in bacon
drippings. Simmer together for 10 minutes the grape juice mixture, the
bouillon, and a cheesecloth bag tied in which you place celery, cloves,
parsley, and thyme. Add meat, cover, and simmer till tender or about three
hours. Add boiling water if necessary. If desired add vegetables and cook
until they are tender. Discard cheesecloth herb bag. Remove meat. Thicken
gravy with cornstarch. Use 1/2 Tablespoon cornstarch for every cup of
broth. Add a little cold water to cornstarch and make into a smooth paste.
Boil up broth and stir cornstarch mixture into broth. Cook, stirring for 2
minutes. Serve with meat.
Posted to bbq-digest V5 #738 by rhurley@carbon.cudenver.edu on Dec 02, 97
A Message from our Provider:
“Trading in futures? What about yours in heaven?”