Curried deer

Yield: 6 servings

1 kg (to 1 ½ kg) lean deer meat

1 large Onion chopped

3 Cloves garlic, crushed

3 tsp Mild curry powder (Sherwood)

6 oz Can tomatoe paste

2 Bay leaves

1/4 tsp Cloves (powder)

2 cup Beefstock *

4 Diced carrots

1/2 cup Raisins OR

1 cup Grapes

1 Diced apple

1 tsp Lemon juice

Salt and pepper to taste

Procedures

Cut meat into 2 to 3 centimeter cubes.

Lightly brown meat, onion and garlic in large, oiled skillet.

Add curry powder and tomato paste.

Mix well.

Add beef stock and mix in rest of ingredients.

Simmer for 1 ½ hrs, covered.

Almost any part of the deer may be used.

Be sure to trim off all the fat and sincew.

To keep calories down, use a light vegetable oil for browning the meat.

*beefstock can be made with one cube or package bouillon