1-2lb Back Strap Deer Meat
– Premix and season all sides of Deer with: 3/4tsp Garlic Powder, 1/2tsp Onion Powder, 1/2tsp Him. Salt, Shake Pepper, 1tsp Dried Thyme, 1T Dried Parsley, 1tsp Dried Rosemary, 1/2tsp Paprika
Drizzle of EVOO
– Sautee Deer Meat in EVOO. Remove and set aside.
Add in 2T Butter.
Add in 1-2c Onions
– Sautee.
Add in:
3/4T Fresh Garlic, minced
2T Tomato Paste
– Sautee, DON’T BURN!
– Add in:
2T Worcestershire
1/2c Tisdale Merlot Red Wine (Up to 1c can be added. I did 1/2c)
– Cook Down juices
– Add in Meat
– Top with:
2c + 1/4c Water
4tsp Orrington Farm’s Beef Base and Seasoning (Or, 2 crushed Beef Broth Cubes)
1 Au Jus Pkt.
1 Bay Leaf
2-2.5c Carrots
1/2c Celery
2.5c Baby Bella Mushrooms
Cook on low 4-8 hours.
Make Slurry with Cornstarch (I believe I did 1-2T Cornstarch+1-2T Water. Equal amounts.). Stir into Stew. Allow to cook some, while stirring. Turn off heat to cool a smidge and thicken.
Eat alone. Or, serve over your favorite Mashed Potatoes. Great with Noodles cooked in Beef Broth, as well.
