1 kg Lean deer meat; up to 1 1/2 kg
1 lg Onion; chopped
3 cl Garlic; crushed
3 ts Mild curry powder (Sherwood)
6 oz Can tomato paste
2 Bay leaves
1/4 ts Cloves (powder)
2 c Beefstock *
4 Carrots; diced
1/2 c Raisins -OR-
1 c Grapes
1 Apple; diced
1 ts Lemon juice
Salt and pepper to taste
Cut meat into 2 to 3 centimeter cubes. Lightly brown meat, onion and
garlic in large, oiled skillet. Add curry powder and tomato paste.
Mix well. Add beef stock and mix in rest of ingredients. Simmer for
1 1/2 hours, covered.
Almost any part of the deer may be used. Be sure to trim off all the
fat and sinew. To keep calories down, use a light vegetable oil for
browning the meat.
* Beefstock can be made with one cube or package bouillon.
