1 cn Condensed consomme’

2 c Cider vinegar

8 c Red wine

1 1/2 ts Ground black pepper

2 tb Salt

2 Bay leaves

1 t Crumbled thyme

2 Garlic cloves — chopped

8 Juniper berries

1 Piece wild boar meat

(about 5 pounds) 6 Carrots

-scraped and quartered 2 lg Onions — quartered

4 Celery stalks

-cut into 2-inch lengths 1 cn Condensed beef broth

1/3 c Currant jelly

1/2 c Flour — mixed with

3/4 c Water

Combine consomme’, vinegar, wine, pepper, salt, bay leaves, thyme, garlic, and juniper berries in a glass or enamel bowl. Place boar meat into marinade. Let marinate for 2 days at room temperature. Place meat and marinade in a large kettle. Cover and simmer for 2 to 2-1/2 hours or until meat is almost tender. Add

carrots, onions, celery. Cover and simmer until vegetables are tender, about 20 minutes. Remove meat and vegetables and keep warm. Add beef broth, currant jelly, and flour mixture to pan liquid. Stir until sauce bubbles and thickens slightly. Let sauce cook at a boil until it becomes the thickness of a good brown gravy. Pour hot gravy over portions of sliced boar and vegetables. Serve with Chestnut Puree. Adaption from recipe by Claude Bouchet, Jockey Club (Washington, D.C.) Campbell’s Great Restaurants Cookbook, U.S.A. Electronic format courtesy of Karen Mintzias Submitted By KM@SALATA.COM (KAREN MINTZIAS) On 23 NOV 95 232154 -0800

4 ea Salmon steaks, large

3 T Butter, melted

3 T Peanut or olive oil

2 T Lemon juice

2 T Garlic, minced, fresh

1 t Tarragon, minced, fresh

1/4 t Lemon peel, grated

1/8 t Red pepper flakes

1 x Salt & pepper to taste

1 x Lemon wedges

Combine butter, oil, lemon juice, tarragon, lemon peel and pepper flakes to make a marinade. Place fish steaks on broiler and brush with half the marinade. Broil under pre-heated broiler, 2 inches from heat, for 4 minutes. Turn the steaks, brush with remaining marinade, and broil until fish flakes to fork (about 4 more minutes). Salt and pepper to taste and serve immediately with lemon wedges. Also for: Use cobia, king mackerel, grouper or other large fish steaks Source: FIELD & STREAM May 85 Recipe date: 05/15/85

Wes & Kathy’s Killer 4-Star Venison Chili No. 3538 Yields 6 Servings

3 Lb Venison, Chopped Fine, 12 oz Beer (not lite)

Neck or Shoulder Cuts 1/2 Cup Beef Broth 1 Medium Onion, Chopped 1 Tbls Oregano

4 Cloves Garlic, Crushed 2 Tbls Masa Harina

- Salt 1 tsp Coriander, Ground 1/4 Cup Gebhardts Chili Powder 1/4 Cup Warm Water

2 Tbls Olive Oil

1 Tbls Cumin, Ground

Saute the meat in the oil until very lightly browned. Add the onion and garlic. Saute until the onion is tender but not browned. Add the chili powder, coriander and cumin. Cook over medium heat, stirring frequently, 4-5 minutes. Add the beer and broth. Reduce heat to a medium simmer. Cook, stirring frequently, until the meat is tender (45-60 minutes). Dissolve the masa harina in the warm water. Add to the chili. Continue to simmer, stirring frequently, for 30 minutes. Remove from the heat. Cover. Let sit for at least 6 hours. Reheat. Serve hot. ~~~ Wesley & Kathy Pitts

4 lb Venison, Cut Suitable

For Boiling 1 Large Turnip,Sliced

3 Carrots,sliced

3 Onions,Sliced

2 ts Parsley,Chopped

THE FRUMENTRY 4 oz Kibbled,Pearled or

Hulled Wheat 13 fl Rich full Cream Milk

1 oz Mixed Dried Fruit

1 Beaten Egg Yolk

1 ts Honey

1/2 ts Ground Cinnamon

Salt William Rufus(1087-1100) Place the meat in a large saucepan and cover with hot stock made from the bones of the deer or with hot salted water, using 1 level teaspoon salt to 500 ml (2 pints) water. Bring quickly to the boil to seal the meat, skim, and add the vegetables. Lower the heat and simmer until tender. (About: 2-3 hours, depending on the size of the joint.) Drain, leave in a warm oven for 5-10 minutes to dry off, then slice the meat. Serve with frunienty and a little of the strained cooking liquid. If you prefer roasted verison cook 1.35-1.8 kg (3-4 lb) haunch or saddle of venison in a medum oven 180 C (350 F)Gas 4 for 20 minutes per 450 g (1 lb), bastin frequently with melted butter. FOR THE FRUMENTY:- Soak. the wheat for 12 hours, or overnight, in water, preferably plac- ing the bowl in a warm place. Drain. Boil the wheat gently in the milk for 20 minutes, add the dried fruit and continue boiling gently for another 40 minutes. Beat the egg yolk with the honey and cinnamon anci stir into the wheat and milk. Add a little extra milk if the mixture appears too stiff, but don’t letit get runny. The grains of wheat should be soft. Season very sparingly with salt. If you make the frumenty in advance add extra milk: when reheated. —–

1 venison tongue, about 2 pounds

1 small onion, chopped

4 cloves, whole

2 small bay leaves

1 Tablespoon salt

1/2 Teaspoon red pepper

1 1/2 inch lemon slice

Clean tongue thoroughly, svrubbing & rinsing. Put in large pan & cover with boiling water. Add all ingredients, cover, & simmer slowly (do not boil) for 3-4 hours or until tender. Allow to cool slightly in stock. Drain & remove skin & fat. Serve hot with wine sauce or sliced cold with tangy sauce.

Serve with fluffy mashed potatoes, buttered baby beets, & a green salad.

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. —–