Dutch Oven Deer
Ingredients:
4 lb venison, cubed
6 cp sliced onion
salt to taste
pepper to taste
4 cloves garlic, mashed
1 1/2 Tbsp cornstarch
1 1/2 Tbsp wine vinegar
3 bay leaves
3 or 4 sprigs fresh parsley or 1 Tbsp dried parsley
1 (14 1/2 oz.) can beef broth
3 Tbsp brown sugar
1/2 tsp thyme

Directions:
brown venison cubes in small amount of oil or shortening.  Remove venison and brown onions in same skillet.  An iron skillet will work best.  Add salt, pepper and garlic.  Put venison, onions and garlic in iron Dutch Oven.  Heat beef broth in skillet in which venison and onions have been browned. Scrape the bottom of skillet for brown crusty pieces and pour over venison mixture.  Add brown sugar, thyme, bay leaves and parsley.  Bake in covered Dutch oven at 325 degrees for 2 1/2 hours.  Remove from oven and add cornstarch dissolved in wine vinegar to thicken gravy.  Serve over rice.  Serves 6

Sandy (Potter) Johnson