(Original Recipe submitted by Anna Waff)
Take 1 -2 lbs Deer Meat, cut in strips
Soak the deer meat in milk for about 30 minutes
Place the deer meet in a plastic bag with Butt RubŪ and
shake to coat the deer meat
Place the coated strips in a pre-heated, sprayed pan on
the stove and fry until done
Make the gravy:
Boil 2 cans of chicken broth and add
1 cup of cold water
with 2 Tbsp of flour mixed in until clear, then add Kitchen Bouquet.
When it has boiled a few minutes, add some salt to your taste.
(The Butt RubŪ give it all the other flavor it needs).
Add the gravy to the deer and let simmer at least 30-45
minutes on low heat.
Pour the deer with gravy over rice and enjoy!