Young Buck Stew

On Wednesday, my young buck and I had a rare weekday home together, so we, er, made young buck stew. Antelope stew, that is, inspired by Paula Deen's recipe for old-time beef stew. My variations were slight but possibly significant, so here they are:

1) Brown 3 lbs. of pronghorn stew meat in 3 tablespoons of heated olive oil.*
2) Add 2 medium onions, thinly sliced, and 3 cloves of garlic, whole.
3) Puree using your IMMERSION BLENDER...oh wait, not really. But I do love my IMMERSION BLENDER.
The real 3) Add 4 cups of water.
4) Add 5 tablespoons balsamic vinegar, 2 bay leaves, 2 teaspoons sugar, 2 teaspoons salt, 2 teaspoons paprika, 1 teaspoon allspice, and lots of pepper to taste.
5) Simmer for several hours.
6) Add 6 chopped carrots and 3 chopped ribs of celery. Simmer for another hour or two.
7) Remove bay leaves and enjoy! Paula suggests thickening but I suggest not thickening. Now you have to choose.


*P wants me to remind my readers that the first two steps are actually to:
1) catch your own antelope; and
2) butcher your own antelope.

An alternate is to:
3) Make friends with people who will do the first two steps for you. (That's us!)