1½ lbs. of bite-sized cubed or chunked deer
Flour, as needed
Freshly ground black pepper
½ sweet onion, finely diced
1 can of beer (12 oz.)
1 pkg. onion soup mix
1 pkg. brown gravy mix
1 c. water
Dredge the deer cubes in flour and add pepper. Brown the meat in a buttered skillet. In a slow cooker, mix beer, soup mix and water, gravy mix and onion. Add meat and skillet drippings to the slow cooker. Simmer on low for eight to 10 hours. Serve over noodles or potatoes.
Karl Seckinger
Two Harbors
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