Wild meat Stew

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.

Lamb Stew Rosemary

Or I guess my version could be called Deer Stew Rosemary, as I used deer instead of Lamb.


Lamb Stew Rosemary
Mrs. Lloyd L. McCullough

1 1/2 pound lamb stew meat, cut ingo cubes
2 Tablespoons flour
2 Tablespoons fat
1 can chicken gravy
3/4 cup tomato juice ( i used diced tomatoes here)
1 small onion, chopped
1/4 teaspoon rosemary
4 meduim potaots
1 box frozen peas

Roll lamb stew in flour. Brown in fat. Add chicken gravy, tomato juice, onion and rosemary. Bring to a boil, cover and simmer 1 hour, stirring occasionally. Add halves of potatoes and coook 1/2 hour. Add thawed frozen peas. cover and simmer 5 to 10 minutes. Season to taste.


* I made this in the crock-pot and cooked all day

Irish Stew

I made this and added deer meat instead of the boneless lamb as I can not find lamb in the supermarket and it would be way to expensive to buy, if I did.


Irish Stew
Mrs. Leila M. Callaway

2 Tablespoons shortening
2 1/2 pounds boneless lamb, cut in 1 1/2 -inch cubes
1/8 teaspoon black pepper
4 small turnips
2 large onions
4 medium potatoes
1/4 cup flour
2 Tablespoon green pepper, chopped
2 Tablespoons celery, chopped

Heat shortening in dutch oven at high heat. Add half lamb cubes and cook over medium heat until brown on all sides, about 10 minutes. Remove; Brown rest of lamb. Return all meat to oven. sprinkle with salt and pepper. Stir in 3 cups water. bring to a boil, reduce heat. simmer uncovered an hour. Add all vegetables to meat. Return to boiling, reduce heat and simmer covered 40 minutes or until meat and vegetables are tender. combine 1/4 cup water and flour until smooth. Add slowly to meat mixture. Stir constatnly and boil gently 1 minutes. Serves 6.