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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 Cassyjean - Torrington, CT Jun 1, 2009 19 min 60 min 79 min


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