Ingredients

1 lg. onion, chopped
1 lg. bell pepper, chopped
3 stalks celery, chopped
1 clove garlic, chopped
1 can tomato puree
3 C. water
1 bay leaf
Salt and pepper to taste
1 to 1 1/2 lbs. deer meat
1 bunch green onions, chopped
1/2 C. parsley, chopped

Cooking Instructions

Cut deer meat into 1-inch cubes. Make a roux by mixing 1/2 cup oil and 1/2 cup flour in heavy pot. Cook until golden brown. Add tomato puree and cook on low heat until oil separates. Add water and vegetables slowly, stirring to blend smoothly. Add bay leaf and seasoning. Cook thoroughly on low heat until all is well done, approximately 30 minutes (covered).
 
 
 "I gave you milk to drink, not solid food; for you were not yet able to receive it. Indeed, even now you are not yet able," (1Corinthians 3:2)