In a bowl, where it will marinate our meat, cut the meat into small pieces (about the size of a large finger), onion half-rings.

Add the ingredients for marinating, mix thoroughly the meat to the marinade was covered with each slice. Mustard softens the meat, but the combination of spices does not interrupt such a pleasant smell and taste of wild meat. Marinate the deer for at least an hour.

In the bowl of a slow cooker, lightly greased with vegetable oil, spread our meat, turn on the program "Quenching" for half an hour. Water refill is not necessary, the meat after 10 minutes will begin to extract the juice. As soon as the juice will be allocated in sufficient volume, you can go to stir every 20 minutes.

At the end of the program "Quenching" in order to "boil off" the excess juice, turn on the program "Roasting", stirring often fit already :) to the end of the program gravy becomes thicker, the excess water is evaporated. 5 minutes before the end of the program "Roasting" being added to our meat and sour cream give a little bit to simmer. I didn't deliwala, but I recommend to try on your taste, I think that soy sauce is enough. It turns out the tender meat with a slight taste of game, but not brought to the state "stew". I hope someone will cook my recipe, you will not be disappointed :) enjoy your meal :) I Apologize for the photo quality, barely managed with his men to take away the dish for the photo shoot :)