- Cooking Time:
- Servings: 4
- Preparation Time:
- 2 pounds Deer Meat chunked up as if for stew
- 2 large onions
- salt and pepper
- Beef broth
- oil for browning
- Salt and Pepper meat, dredge well in flour and brown in 1/2 inch or so of oil. Transfer meat to a crockpot. Slice 2 onions and cook til soft but barely coloring in same skillet you used for meat (may need to add a bit of oil, cause you don't want these to stick). Transfer onions to crockpot. Add a bit more oil and flour (about equal amounts--maybe 1/4 cup of each?) to skillet and stir with a spatula, gathering bits and pieces as you brown flour. Cook flour and oil for about 2 minutes and add 3-4 cups of water and a couple of tablespoons beef broth. Cook til thick. If it gets too thick before 2-3 minutes are up, add more water. In 2-3 minutes, it should be caramel colored and thickness of thin cake batter. Add to crockpot. Stir and cook on HI for 4-5 hours or on LO all night.
- Sometimes I add some carrots. Don't skimp on onions.
St.George YMCA-YWCA Before and After School Cookbook
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