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Category : The Four Legged       Region : Northeast ~ Great Lakes       Rating : 4
Good Deer

Contributor : Added by Administrator

Tribal Affiliation : ~ Corning, NY ~ close relations w/ Cherokee ~

Orgin of Recipe : Offered by Steve Kapral ... from my own cooking plus my love of Mexican food

Type of Dish : Today's Native Dishes

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Ingredients

  • 4 cloves fresh garlic, finely minced
  • 1 qtr tsp. Finely ground red hot pepper
  • 1qtr tsp. Oregano
  • 1 qtr tsp. Basil
  • 1 to 2 lb. Ground
  • 1 chopped onion
  • Salt to taste after cooking
  • 1 bag of wide egg noodles.

Directions

First, using a cast iron skillet of appropriate size , and enough olive oil to cover the bottom, slowly simmer the deer meat to brown
While it is browning, add all other ingredients except the noodles which should be happily boiling in water in their own kettle.
When the garlic /onion is sautéed to tender, add some water to the skillet to help blend the flavors and let it s l o w l e y cook down, fending off those who would eat before it is ready.
Adjust spice to taste after it has cooked down
Serve over the drained cooked noodles.

Note: tomatoes can be added to the mix and sometimes I do, but I think it is better without. Finely ground red hot pepper can be found at least two ways; grow your own, dry it, grind it (in an electric coffee grinder - preferred method Spanish call this molido) or you can buy the hot pepper flakes and grind those, but probably not as good . Cayenne or Thai peppers are the best to use. Eat and enjoy!



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