• 1 kg (to 1 1/2 kg) lean deer meat
• 1 lrg Onion minced
• 3 x Cloves garlic, crushed
• 3 tsp Mild curry pwdr (Sherwood)
• 6 ounce Can tomatoe paste
• 2 x Bay leaves
• 1/4 tsp Cloves (pwdr)
• 2 c. Beefstock *
• 4 x Diced carrots
• 1/2 c. Raisins Or possibly
• 1 c. Grapes
• 1 x Diced apple
• 1 tsp Lemon juice
•     Salt and pepper to taste

Directions

1. Cut meat into 2 to 3 centimeter cubes. Lightly brown meat, onion and garlic in large, oiled skillet. Add in curry pwdr and tomato paste. Mix well. Add in beef stock and fold in rest of ingredients. Simmer for 1 1/2 hours, covered. Almost any part of the deer may be used. Be sure to trim off all the fat and sincew. To keep calories down, use a light vegetable oil for browning the meat.*Beefstock can be made with one cube or possibly package bouillon.