Submit Recipe Why Join?

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

Welcome

Welcome! At Recipe Rascal, we try to keep it simple: Find a recipe and print it! Share recipes with your family. All of this is possible when you join our legion of Rascals. We are happy that you stopped by. We thank you - from the bottom of our mixing bowl.
Join
Become a Rascal!   Share recipes with your family, organize your recipes, and have fun.
Recipe Rascal
© Recipe Rascal   |   Home   |   About Us   |   Terms   |   Web Design