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Spicy Deer Stew with Belgian Red Ale

Ingredients

  • 2 lbs Deer Stew Meat, or a small roast cut into cubes
  • 8 oz Belgian Red Ale
  • 2 Vidalia Onions, diced
  • 4 Tbs EVOO
  • 3 Tbs Flour
  • 1/2 tsp Cholula Hot Sauce
  • 3 Cloves of Roasted Garlic, Mashed
  • 1 Cup Chopped Baby Carrots
  • 1 Cup Chopped, Peeled, Seeded Tomatoes
  • 2 tsp Cumin
  • 1 tsp Coriander
  • 1/2 tsp Dried Thyme
  • 2 Cups Beef Stock
  • 2 Beef Bouillon Cubes
  • 2 Tbs Tomato Paste
  • 2 Cups Diced par boiled Potatoes with Skin
  • Salt
  • Pepper

Directions

  1. Sautee onions in medium pan until tender, set aside.
  2. In large pan add EVOO then brown meat to medium rare, set aside.
  3. Leave EVOO and juice drippings in pan and add flour and make dark roux. (Roux is a mixture of fat and flower used to make sauces.)
  4. In a large cooking pan, add roux, ale, and beef stock. Stir until roux has dissolved.
  5. Add remaining ingredients, salt and pepper to taste.
  6. Cover pan and cook on medium low heat for an hour.
About Mike and Megan (5 Articles)
We are a hunting couple from Lincoln Nebraska trying to spread our love of the outdoors. Professionally we are both Firefighter/Paramedics serving the community in different ways. Megan works at the local trauma center in Lincoln and Mike is a flight paramedic as well as a volunteer for an agency north of Lincoln. We're on the chase hunting both public and private properties here in southeast Nebraska.

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