I was trying to come across a turkey recipe of sorts, but then came across this recipe for all those deer hunters out there...my hubby and youngest being two of them. This recipe is from 1968.
Wild Meat Stew
Mrs. Ben H. Dickerson
2 pound elk, deer or antelope, cubed
salt and pepper to taste
1/2 cup olive oil
1 pound small onions
1 cup red wine
1 can tomato sauce
1 teaspoon whole spice
1 bay leaf
Season meat; brown on all sides in oil. Top with onions and pour in wine. Add tomato sauce and spice. Cook slowly without stirring for 1 1/2 hours or until tender.
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