Jugged Deer
- 2 breasts and neck of young deer
- Melted butter
- 1 spoonful flour
- 1 pint red wine
- 1 bouquet carrots
- Savory herbs
- Speck chopped garlic
- 1 spoonful tomato puree
- Bouillon
- Deer liver and kidneys
- 1 glass sour cream
Cut the meat into small pieces and saute them in melted butter; stir in flour, the add wine, cleaned carrots, some savory herbs, garlic tomato puree and cover with bouillon. Add the liver and kidneys; cook 1 hour. If possible, thicken the stew with some blood, and finish the the sour cream.
Submitted by Jun 1, 2009
19 min
60 min
79 min