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How to make it

  • Preparing fresh deer meat before starting stew:
  • Soak for 1-2 days in salted ice (do not drain meltwater, just add more ice); when finished soaking, wash meat thorougly, making sure to get every last hair. This method works best in cold weather.
  • Stew:
  • Pressure cook first 5 ingredients for 25 minutes then release steam and check to see if deer is tender. If not, add a cup of water and a bouillon cube, pressure back up, cook for 15 more minutes, and then release steam again.
  • Pour off about half of cooking liquid.
  • Add rest of ingredients and simmer for 2 hours, or until potatoes are tender.

Reviews & Comments 1

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    " It was excellent "
    bluewaterandsand ate it and said...
    Been a long time since I had this. There is lots of deer meat floating around in this area.
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