Foods Recipes

3 lb Venison Roast

Cloves of Garlic Salt Pepper 1 lg Onion, sliced

1 lg Green pepper, sliced

1 sm Can whole pimento

3 sl Bacon

With sharp-pointed knife, pierce meat several times and insert slices of garlic. Season with salt and pepper. Smother roast with onion, green pepper, pimento, and bacon. Add small amound of water, cover and bake in slow oven, basting occasionally. Drippings make excellent gravy.

1 1/2 pounds venison -- boneless

2 pounds pork belly -- cured

3 shallot -- sliced

2 cloves garlic -- sliced

1/4 cup dry red wine

1/2 cup gin

3/4 cup brandy

5 juniper berries -- crushed

1 teaspoon black pepper

1 teaspoon coarse salt

3/4 teaspoon ground thyme

3/4 teaspoon ground rosemary -- 1/4 inch thick

1/4 teaspoon ground nutmeg

1 bay leaf

***** 1/2 pound chicken livers

4 eggs

1 pound bacon -- thinly sliced

1/2 pound dried cranberries

1 teaspoon thyme

6 bay leaves

1 cup *RED WINE JELLY

Cut meat into 1" cubes. Sautee shallots and garlic until wilted in a little of the rendered pork fat, let cool. In a bowl, combine the meats, wine, gin, and 1/4 cup brandy with the salt, pepper, juniper and spices. Cover tightly for at least 2 days (up to 1 week is fine), until the meat has absorbed all the liquid. Remove the bay leaf. To reconstitute the dried cranberries, place them in a small pan with 1/2 cup brandy. Bring to a boil, turn off the heat, cover the pot, and let them steep until they are soft and all the brandy is absorbed, about 1/2 hour. Chop the cranberries coarse. Grind the meat, being careful not to force the meat through the grinder. Add the cranberries to the meat mixture after it has been ground. In a food processor, puree the chicken livers with the eggs. Strain the mixture and add to the meat mixture. Vigorously mix and knead the pate mixture with your hands for at least 5 minutes; it will all come together into a mass. From time to time, wet your fingers with cold water and pat the mixture. When your hands do not stick, it is ready. Line a 1 1/2 quart terrine with the bacon slices. Put the meat into the terrine and pat it well to get out all air pockets and mound the meat about 1/4" above the top of the pan. With your finger, make a groove all around the rim of the pan. Spoon a line of dried thyme down the top of the pate and decorate with the bay leaves. Fold over the bacon. Cover tightly with foil. Preheat oven to 425'. Set the terrine in a roasting pan and pour boiling water to come halfway up the sides of the terrine. Bake to an internal temperature of 155' (about 2 hours). When done remove from oven and press the pate to force out the juices. Weight the pate and let cool. When it cools to room temperature, refrigerate the weighted pate. The next day, remove the weights and the foil and remove any congealed fat or juices. Wrap well in plastic wrap or foil.

2 lb Venison

1/2 c Soy Sauce

1/3 c Grated Onion

1/4 c Water

2 tb Sugar

1 ts Ground Ginger

1 Clove Garlic, minced

Prepare venison to serve in one of the following ways: bite size pieces, steak, or finger steaks. Blend all marinade ingredients thoroughly and marinate meat for 2-4 hours. Grill or broil to desire degree of doneness. Baste occasionally with marinade. The bite-sized pieces cook quickly so watch carefully.

Stephen Ceideburg 1/2 tb Butter

Black pepper 50 g Chopped green onions

200 ml Port wine

300 ml Stock

24 Peeled chestnuts

1 tb Butter

8 Venison medallions

4 Figs

By rights, this dish requires lengthy preparation of a stock made with the bones and trimmings of venison. However, this is impossible for most of us who buy venison as a boneless fillet. A good beef stock is a satisfactory substitute and if you use a canned beef bouillon (Campbells makes one) and prepare the chestnuts in advance, the meal can be prepared very rapidly. Melt half a tablespoon of butter in a heavy saucepan, add a good grinding of black pepper and gently cook 50 g chopped green (spring) onions. Add 200 mL port and reduce. Add 300 mL stock and 24 peeled chestnuts and simmer for about 20 minutes or until the sauce becomes syrupy. Set aside and keep warm. Heat a heat a heavy-based frying pan, add a tablespoon of butter. When it is very hot, cook 8 medallions of venison, each about 1 cm thick. Sear them for a maximum of 1 minute on each side, to ensure they are still rare. Meanwhile, butter a baking tray and slice onto it 4 figs. Place under a grill to heat through. Divide the sauce and chestnuts between four heated plates and add to each plate 2 medallions of venison and a fan of fig slices. Serve immediately. Posted by Stephen Ceideburg From an article by Meryl Constance in The Sydney Morning Herald, 5/4/93. Courtesy Mark Herron. -----

2 sm Venison steaks

1 tb Butter

Dash of fennel Garlic salt Basil White cooking wine Melt butter in frying pan over medium heat. Put steaks in pan and add fennel, garlic salt and basil. Cook for 5 to 10 minutes or until done to your liking.