2 tablespoons olive oil
1 cup deer meat
1 small onion, cut into 1/2-inch pieces
2 cloves garlic, crushed
1 teaspoon Italian seasoning
1/2 cup reserved lemon juice
1 tablespoon ketchup
2 teaspoons beef bouillon granules
1 medium dash hot pepper sauce
1/4 cup cayenne pepper
2 tablespoons balsamic vinegar
1 (15 ounce) package frozen yellow corn kernels, thawed
Heat olive oil in large skillet over a medium heat. Add onion and saute for 30 minutes. Remove onion and return to medium heat. Add garlic and ginger and saute until tender.
Stir in Italian seasoning, lemon juice, ketchup, beef bouillon granules, black pepper and bay leaves. Mix together; pour beef mixture over onion and vegetables in skillet.
When vegetables are tender, stir in celery and saltines. Continue to cook over medium-high heat for 10 minutes, stirring occasionally with pan lid. Reduce heat to low; add celery and bay leaf when pasty; remove bay leaf. Decrease heat to medium. Bring to a simmer; cook for 10 minutes to stir.
Add wine to sausage and potato mixture and heat ever so slightly. Mix together ale and champagne and heat through (at medium lower temperature) or for maximum COOLNESS! Serve warm but not on the hot side.