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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

Liver

  • Liver is best if cooked and eaten on the day it is purchased but you can store in the refrigerator for 48 hours
  • Select liver meat that is extremely fresh: Firm, glistening, and deep red in color
  • Liver can be overcooked very easily so slice thin and fry for a brief period
  • Soaking liver in milk is an old fashioned practice designed to reduce the strong flavor but modern beef liver is bred so that the flavor is mild
  • Beef liver is lower in calories and fat than many other beef products
  • The significant downside of regular liver consumption is that it is high in cholesterol
  • Liver is one of the most potent sources of vitamin B-12 which is excellent for the nervous system and blood circulation
  • Beef liver is packed with protein and essential amino acids
  • Calves' liver is considered by most chefs to be more tender and mild flavored than other types of liver
  • Beef liver contains has 4 times more iron content than red meat
  • The liver stores many of the animal's valuable nutrients such as vitamins A, D, E, B12 and folic acid
  • The role of the liver is to neutralize toxins, but it does not store toxins

Garlic

  • Garlic is considered by many to improve circulatory function which might explain why some believe it is an aphrodisiac
  • Garlic has been scientifically proven to mildly improve blood pressure
  • The word "garlic" was derived from an old english word which translates to "Spear Leek"
  • Garlic is considered to be an antifungal which many people consume and apply topically to fight athlete's foot
  • The scent of garlic comes from allicin which is an active component produced through an enzymatic reaction when the cloves are cut or damaged

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