Deer Stew
Adaptation from Braised beef ribs in "Pleyn Delit – Medieval Cookery for Modern Cooks"
Prepared by Gwenhwyfar Dinas Emrys
Served at the Herne the Hunter
December 2003
4 lb deer meat
2 tbsp parsley
2 tbsp currants
½ tsp cinnamon
¼ tsp pepper
¼ tsp allspice
salt
saffron
1 ½ cups red wine
2 tsp wine vinegar
flour for thickening
10 juniper berries
2 onions
Brown the deer meat. Put the deer meat, and all other ingredients into the crock pot and leave for 6-8 hours. Add the flour to thicken.
Serves 8
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