Deer Stew

1. 1

   In an 8-quart Dutch oven over medium heat in oil, cook deer meat, a few pieces at a time, until well browned on all sides. Remove meat as it browns; set it aside.

2. 2

   In drippings, cook sliced onion until lightly brown, about 3 minutes.

3. 3

   Return meat to oven; add 1/4 cup water, vinegar, salt and sugar and heat to boiling. Reduce heat to low; cover and simmer 2 hours, turning meat occasionally and adding more water if needed.

4. 4

   Add vegetables and continue cooking 1 1/2 hours until meat and vegetables are fork-tender.

5. 5

   Remove meat and vegetables to warm platter.

6. 6

   Skim fat from pan liquid.

7. 7

   In a cup, blend flour and 1/2 cup water until smooth; slowly stir into hot liquid in Dutch oven.

8. 8

   Cook over medium heat, stirring, until mixture is thickened.

9. 9

   Serve gravy over meat and vegetables.

* Per serving · 4 servings · Values may vary.

No additional tips available.