2
lb deer neck and shank
24
ea pearl onions
1
1/2 ea onion, chopped
1
lb fresh mushrooms, chopped
1
tb tomato sauce
3
tb wine, sherry or port
2
c beef stock
2
c wine, dry red
3
tb flour
1/4
ts salt
2
tb butter
Cut
meat from bones into chunks about 3/4". Heat 1/4 stick of butter in a
large
steel or aluminum pot. Add 1 tsp olive oil to retard burning. Brown
deer
chunks until well-seared, then add sherry or port and cook for 10
minutes
more. Remove from pot and set aside. To the liquid remaining in the
pan
add pearl or chopped onion and brown until golden. Add tomato paste,
stirring
in well. Add flour and stir into mixture. Return deer to pot,
adding
stock. Add 1/3 the red wine, bring to a boil, then simmer for 3
hours
or until tender, adding wine by 1/3 until used up. Add mushrooms 30
minutes
before serving. Serve over buttered noodles or rice.
Suggestions: Leave
out mushrooms and substitute chopped carrots at start.