Name: Slow Cooked Deer Shoulder, Senegalese Style
Prep time: 20 min
Cook time: 300 min
Total time: 320 min
Yield: 8 people
Ingredients: 1 large onion, sliced thinly root to tip; 1 head garlic, cloves peeled but whole; 2 teaspoons dried thyme; 1 1/2 cups broth or stock, (any kind); 1 deer shoulder; 4 cloves garlic, cut into little batons; 3 tablespoons melted palm oil or peanut oil; Salt; 3 tablespoons Dijon mustard; 3 tablespoons ground cumin; 2 tablespoons freshly ground black pepper, (or selim pepper); 1 tablespoon peanut oil; 1 small onion, chopped; 2 cloves garlic, chopped; 6 plum or paste tomatoes, chopped; 1 or 2 habanero or Scotch bonnet peppers, chopped; 1 bay leaf, crumbled; 3 tablespoons tamarind paste, seeds removed ((some brands still have seeds in them)); 1 tablespoon sugar ((optional)); 2 to 3 tablespoons Vietnamese or Thai fish sauce; Salt and black pepper to taste