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Boiled Deer Ardennes
2 lb Deer, lean
4 tb Flour
1 c Brown vinegar
1 c Water, cold
1 Onion, small, chop fine
1/4 ts Cloves, ground
1/2 ts Ginger, ground
1/2 ts Salt
1/8 ts Pepper, black
Cut deer into bite-size pieces. Boil chunks of deer in water seasoned well with salt and pepper. Remove and drain well. While boiling deer, make a gravy: Mix 4 Tbsp flour with cold water to make a thin paste. Place in saucepan or frying pan. Add all other ingredients, stirring well over medium heat until a smooth gravy is formed. Pour gravy over deer chunks immediately before serving. Time it and take great care that all is piping hot.
VARIATION: Boil deer in seasoned broth by adding a small amount of any popular marinade or herb/seafood seasoning.
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