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
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