Ingredients
- 2 lbs. deer meat
- 3 tablespoons butter
- 3 tablespoons hot sherry
- 1 Spanish onion
- 12 lg. mushrooms
- 1/2 teaspoon crushed marjoram
- 4 cloves crushed garlic
- 2/3 tablespoon parsley, chopped
- 1 teaspoon tomato paste
- 1 cup beef broth
- 3 tablespoons flour
- 1 1/2 cups red wine
- 6 lg. potatoes
Make it step by step
- Cut deer meat into large pieces, brown quickly in butter. Add hot sherry. Remove meat from pan. Place onions in pan and brown quickly. Cut each mushroom into 3 pieces, add to onions, cook for 1 minute. Add tomato paste, stirring until smooth. Add beef broth and 1/2 cup red wine. Add browned meat and herbs, cook slowly until tender. About 2 hours.
- Add remaining red wine while cooking. Boil the potatoes and cut them up, add to the stew about 20 minutes before serving.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.