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Boiled Deer Ardennes

Categories: game
Yield: 1 servings
2 lb deer, lean
4 tb flour
1 c brown vinegar
1 c water, cold
1 ea 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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