Deer & Beer ---Here is the recipe...

Any ammount of cubed (1/2" to 1") deer or elk meat

Beer to cover (the meat and the cook)

Chopped onion, however much you want.

Minced Garlic, again...however much you want.

Sweet basil, don't over do it.

Ground Cayanne Pepper, as hot as you want.

1 or 2Bay Leaf

1 Teaspoon (or so) Dijon Mustard

Add all ingredients in a non-metallic bowl (Tupperware with lid works great), let marinate overnight or 2 nights (if you get to hunt the following day)

Quarterpotatoes to feed your crowd, add some celery, chopped carrots and place on the bottom of a dutch oven.(If you don't have a dutch oven, buy one and season it before you do this...trust me, it is worth the $25.00 for this piece of cookware.) Add marinated Deer & Beer mixture. Cover and place in 200* (degree) oven.

Cook for 3-6 hours depending on ammount. When you think it is getting close...open dutch oven and slice open a piece of meat. If it is done... continue.

When meat is cooked, combine 2 teaspoons corn starch (NOT FLOUR), with enough water to make a liquid.

Place dutch oven on stovetop, bring just to a bubble. Add cornstarch mix, stirring constantly, until thickened.

Serve with cornbread, or in a sourdough breadbowl.

Yuuuummmmm......Yum

Sounds interesting.

Sounds likethick stew with beer instad of water. Bet it would make a great pot pie filling!

Yes it is good, I varied from the recipe alittle and cooked mine in sort of a slow cooker that has different heat settings. I used a gravy mix that the wife had, instead of the cornstarch. Put this infront of I don't like venison eaters and bet they will eat!!! Zeak