Ä [21] Fidonet: HOME_COOKING (1:352/111) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ HOME_COOKING Ä
 Msg  : 1 of 102 + 2                                                            
 From : Sallie Krebs                        1:116/3000.10   Mon 20 Feb 95 18:38 
 To   : All                                                                     
 Subj : Wild Game 3                                                         
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
-Begin Recipe Export-

Title: Venison in Red Wine Sauce
Keywords: Carrots, Game, Scanned, SJK, Venison, Vinegar, Wild Game Cooking

Source: Wild Game Cooking
        Copyright & 1988 by Jonquil & Edward Barr, ISBN 0 9509182 5 3
        First published in Great Britain in 1988 by:
        Rosendale Press Ltd, 140 Rosendale Road
        London SE21 8LG

Serves 4

METRIC/IMPERIAL                                      U S.
900 g/2 lb boneless braising venison                 2 lb
3 carrots                                               3
1 large onion
60-75 ml/4-5 tbsp olive oil                      4-5 tbsp
16 juniper berries                                     16
flour for coating
fine sea salt and freshly ground black pepper
300 ml/1/2 pint red wine                       1 1/4 cups
150 ml/1/4 pint water                             2/3 cup
MARINADE:
1 carrot
1 small onion
300 ml/1/2 pint red wine                       1 1/4 cups
15 ml/1 tbsp wine vinegar                          1 tbsp
3 sprigs of parsley                                     3
6 black peppercorns                                     6
fine sea salt

A warm winter dish, this is easily served in quantity for a party.

For the marinade, cut the carrot and onion into slices and put into a flat
shallow dish with the rest of the marinade ingredients.

Cube the venison add to the marinade and cover. Leave in a cool place for
12-18 hours. Turn the meat over from time to time.

Remove the venison from the marinade and pat dry. Strain the marinade and
reserve only the liquid. Grate the carrots and slice the onion finely.
Saute the vegetables in the oil in a frying pan until light brown. Crush
the juniper berries, stir into the vegetables and cook for a few minutes
more. Remove the vegetable mixture from the oil with a slotted spoon and
reserve.

Roll the venison in flour seasoned with salt and pepper. Brown in the hot
oil. Put the vegetable mixture and the venison into a flameproof casserole
or saucepan.

Pour the marinade liquid into the frying pan and bring to the boil.
scraping up the sediment as you stir. Add to the casserole together with
the red wine, water, and salt and pepper to taste. Bring to the boil, then
turn down the heat. Cover with a double layer of foil and press the lid
down firmly to fit tightly. Simmer on top of stove on the lowest possible
heat for 2-2 1/2 hours.

Before serving, taste for seasoning.

-End Recipe Export-
-Begin Recipe Export-

Title: Venison Casserole (Geschmorte Hirschkeule)
Keywords: Game, Mushrooms, Romertopf, Scanned, Shallots, SJK, Venison
Keywords: Wild Game Cooking

Source: Wild Game Cooking
        Copyright & 1988 by Jonquil & Edward Barr, ISBN 0 9509182 5 3
        First published in Great Britain in 1988 by:
        Rosendale Press Ltd, 140 Rosendale Road
        London SE21 8LG

Serves 4

METRIC/IMPERIAL                                           U.S.
6 rashers streaky (fatty) bacon                       8 slices
1.2 kg/2 1/2 lb joint of leg of venison for roasting  2 1/2 lb
fine sea salt and freshly ground black pepper
12 shallots                                                 12
225 g/8 oz mushrooms                                    1/2 lb
1 bay leaf
8 juniper berries                                            8
250 ml/8 fl oz red wine                                  1 cup
60 ml/4 tbsp cornflour (cornstarch)                    1/4 cup
125 ml/4 fl oz single (light) cream                    1/2 cup

This German recipe is cooked in a Romertopf, a casserole rather like a
chicken brick which must be soaked before use in the oven, but then steams
and bakes the meat with very tender results. Leg of hare can also be
cooked this way, adjusting the quantities accordingly.

Soak the Romertopf in cold water for at least 15 minutes.

Preheat the oven to 220-C/425-F/Mark 7.

Line the Romertopf with the bacon . Season the venison with salt and
pepper and place on top. Add the chopped shallots, sliced mushrooms, bay
leaf, juniper berries and red wine. Cover and cook in the oven for about 2
1/2 hours.

Take out the meat and keep warm. Pour the cooking liquid into saucepan and
thicken with the cornflour (cornstarch). Add the cream with salt and
pepper to taste and heat gently without boiling. Serve the venison with
the sauce.

-End Recipe Export-

Sallie

--- GoldED/2 2.42.G0214
 * Origin: @->-- Cookin' with OS/2 in Cherry Valley, IL  (1:116/3000.10)


Ä [21] Fidonet: HOME_COOKING (1:352/111) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ HOME_COOKING Ä
 Msg  : 2 of 102 - 1 + 3                                                        
 From : Sallie Krebs                        1:116/3000.10   Mon 20 Feb 95 18:39 
 To   : All                                                                     
 Subj : Wild Game 4                                                         
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
-Begin Recipe Export-

Title: Venison Tourte (Tourte de Chevreuil)
Keywords: Brandy, Champagne, Game, Livers, Madeira, Quiche, Scanned, Shallots
Keywords: Sherry, SJK, Tenderloins, Veal, Venison, Wild Game Cooking

Source: Wild Game Cooking
        Copyright & 1988 by Jonquil & Edward Barr, ISBN 0 9509182 5 3
        First published in Great Britain in 1988 by:
        Rosendale Press Ltd, 140 Rosendale Road
        London SE21 8LG

Serves 6-8

METRIC/IMPERIAL                                                U.S.
1.5-2 kg/3 1/4-4 1/2 lb boneless haunch of venison,
    preferably roe deer                              3 1/4-4 1/2 lb
1 50 g/5 oz fat bacon or pork fat                              5 oz
fine sea salt and freshly ground black pepper
1 00 g/4 oz chicken livers                                   1/4 lb
butter for frying
a little brandy' preferably fine champagne
1/2 bottle red wine                                      1/2 bottle
short pastry, made with 300 g/12 oz (1 1/2 cups) flour and
    150 g/6 oz (3/4 cup) butter (page 117)
beaten egg to seal
egg yolk to glaze
STUFFING:
80 g/3 oz pork fillet (tenderloin)                             3 oz
80 g/3 oz veal fillet (tenderloin)                             3 oz
50 g/2 oz chicken livers                                       2 oz
butter for frying
a little sherry
fine sea salt and freshly ground black pepper
50 g/2 oz foie gras, marinated in a little brandy              2 oz
1 5 ml/1 tbsp Madeira                                        1 tbsp
15 ml/1 tbsp brandy                                          1 tbsp
100 ml/3 1/2 fl oz single (light) cream                      7 tbsp
pinch of quatre-epices
SAUCE:
venison or veal bones
oil for frying
10 shallots                                                      10
1/2 bottle red wine                                      1/2 bottle
250 ml/8 fl oz veal stock                                     1 cup
beurre manie to thicken
fine sea salt and freshly ground black pepper

An exquisite dish, here given in a simplified version by Julien, the chef
of 'La Chaumiere', a delightful small restaurant in Lauris-sur-Durance, in
Provence. Even this version is complex but well worth the effort for a
special occasion. And it's also well worth forgetting a low-fat diet for
one evening.

Cut the venison into small cubes or strips. Cut the bacon or pork fat into
similar pieces. Season with salt and pepper. Cut the chicken livers into
quarters, and lightly fry in butter. Add the brandy and pour the chicken
livers, butter and brandy over the venison and bacon. Lightly cover with a
little red wine and leave to marinate for at least half a day.

To make the stuffing, finely chop or process the pork and veal. Chop the
chicken livers, fry lightly in butter, and season with a little sherry and
salt and pepper to taste. Add to the pork and veal with the foie gras,
Madeira, brandy, cream, spice, and salt and pepper to taste. Mix to create
a very light-textured stuffing. Check the seasoning carefully. (Fry a very
small quantity in butter to taste the seasoning.) Set aside.

For the sauce, in a heavy frying pan, fry the bones in a little oil over a
very fierce heat, then turn the heat down and add the coarsely chopped
shallots and the red wine. Reduce it substantially. There should be very
little liquid left. Add the veal stock and simmer for another 20 minutes,
then strain the resulting sauce through a sieve. Add a little beurre manie
to thicken, then season with salt and pepper to taste. When ready to
serve, reheat the sauce, but do not boil.

Preheat the oven to 240-C/450-F/Mark 9.

Roll out the pastry to a thickness of 2.5 mm/1/8 inch and from this cut
two discs, each about 25 cm/10 inches in diameter. Use one disc to line a
glass, china or metal tart or quiche dish. (Julien makes the pie flat on a
baking sheet, but we nervously prefer to have a dish to hold the whole
together.) Spread one-half of the stuffing over the bottom, leaving a band
of at least 1 Cm/1/2 inch uncovered at the edge . Drain the venison, bacon
or pork fat and chicken livers and place them on top, then cover with the
remaining stuffing. Cover with the second disc of pastry and stick the
edges together with beaten egg to seal them tightly. Brush the top of the
pie with egg yolk, and garnish with some small leaves cut from the pastry
remnants.

Bake for 20 minutes, then reduce the oven temperature to 200-C/400-F/Mark
6 and bake for a further 25 minutes.

Bring to the table, cut and serve, serving the sauce separately. The
perfume which arises from this classical dish is memorable.

-End Recipe Export-

Sallie

--- GoldED/2 2.42.G0214
 * Origin: @->-- Cookin' with OS/2 in Cherry Valley, IL  (1:116/3000.10)


Ä [21] Fidonet: HOME_COOKING (1:352/111) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ HOME_COOKING Ä
 Msg  : 3 of 102 - 2 + 4                                                        
 From : Sallie Krebs                        1:116/3000.10   Mon 20 Feb 95 18:40 
 To   : All                                                                     
 Subj : Wild Game 5                                                         
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
-Begin Recipe Export-

Title: Marinated Medallions of Venison (Hirschmedaillons)
Keywords: Carrots, Chestnuts, Croquettes, Currants, Game, Roquefort, Rosemary
Keywords: Scanned, SJK, Venison, Wild Game Cooking

Source: Wild Game Cooking
        Copyright & 1988 by Jonquil & Edward Barr, ISBN 0 9509182 5 3
        First published in Great Britain in 1988 by:
        Rosendale Press Ltd, 140 Rosendale Road
        London SE21 8LG

Serves 4-6

METRIC/IMPERIAL                                         U.S.
10 juniper berries                                        10
30 ml/2 tbsp sunflower oil                            2 tbsp
900 g/2 lb fillet of venison (red deer)                 2 lb
1 onion                                                    1
1 carrot                                                   1
2 wineglasses red wine                         2 wineglasses
1 clove                                                    1
1 bay leaf                                                 1
1 sprig of rosemary                                        1
300 ml/1/2 pint water                             1 1/4 cups
fine sea salt and freshly ground black pepper
flour for coating
butter or olive oil for frying
60-90 ml/4 tbsp single (light) cream                4-6 tbsp
Roquefort cheese, optional
15 ml/1 tbsp black currant jam                        1 tbsp

A German recipe contributed by Ulf and Nadine Stelzenmuller.

Fry the crushed juniper berries in a little oil until they change colour
slightly. Cool. Marinate the venison fillet in this oil and juniper
mixture overnight, in a cool place.

Cut the venison fillet across into steaks, or medallions, about 2 cm/3/4
inch thick. Trim the edges then set the medallions aside.

Fry the venison trimmings in a little oil until brown and crispy. Add the
finely chopped onion and carrot and fry gently until golden brown. Pour in
a glass of red wine, add the clove and herbs and reduce. Add the remaining
red wine and simmer again, then pour in enough water so that the liquid
becomes clear. Reduce again and strain. Put this sauce to one side.

Season the medallions with pepper, toss in flour and then fry in butter or
olive oil until well browned and pink inside. Salt them and put on one
side to keep warm.

Pour some of the sauce into the frying pan and scrape to mix in
the meat juices. Add the cream, and stir to incorporate it into the
sauce; do not allow to boil. A little Roquefort cheese can also be
stirred in at this stage. Finally, add the blackcurrant jam.

Pour the sauce over and serve with Chestnut Croquettes, p. 114.

-End Recipe Export-
-Begin Recipe Export-

Title: Venison Steaks and Chops
Keywords: Brandy, Chops, Dijon, Game, Grapes, Scanned, SJK, Venison
Keywords: Wild Game Cooking

Source: Wild Game Cooking
        Copyright & 1988 by Jonquil & Edward Barr, ISBN 0 9509182 5 3
        First published in Great Britain in 1988 by:
        Rosendale Press Ltd, 140 Rosendale Road
        London SE21 8LG

Steaks and chops can be cut from the leg or loin. The fillet steaks from
young deer are delicious and tender and, we find, do not really need to be
marinated before cooking. We prefer to quick fry them, rather than grill
(broil), as this is more controllable and keeps them very moist.

Have fillet steaks, or medallions cut about 2 cm/3/4 inch thick.

Heat a very heavy frying pan over a high heat until almost red hot, then
quickly add a mixture of butter and oil, allowing 7.5 ml/1/2 tbsp each for
every two steaks. If they are large steaks or chops add more butter and
oil, but not too much. Put the steaks in the pan. They will sear fast.
Using a palette knife, not a fork, turn them over to brown the other
sides. Then turn the heat down to medium and cook for a further 3-4
minutes on each side. Always undercook venison- serve a little pink.
Remove the steaks to a hot dish and keep very hot while you add one of the
mixtures below to the pan to make a sauce for the steaks.

1) 3 crushed juniper berries, 1 wineglass of red wine, and salt and pepper
to taste: boil, then simmer for a few minutes, working all the residue
from the steaks into the sauce.

2) A handful of seeded grapes, cut in half, 15 ml/1 tbsp of brandy, 1
wineglass of red wine, and salt and pepper to taste: boil and simmer,
working in the residue.

3) 15 ml/1 tbsp of Dijon mustard, 1/2 wineglass of red wine, and salt and
pepper to taste: boil and simmer, working in the residue, then add a
little single (light) cream.

4) 3-4 spring onions (scallions), cut finely and cooked for a few seconds
in a little butter in the pan, add 1 wineglass of dry white wine added and
simmer, then stir in a little single (light) cream with salt and pepper to
taste.

Cook large steaks or chops in the same way, but add 2 wineglasses of red
wine, and salt and pepper to taste after the steaks have been seared.
Simmer for 15-20 minutes, according to the size and taste.

-End Recipe Export-

Sallie

--- GoldED/2 2.42.G0214
 * Origin: @->-- Cookin' with OS/2 in Cherry Valley, IL  (1:116/3000.10)


Ä [21] Fidonet: HOME_COOKING (1:352/111) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ HOME_COOKING Ä
 Msg  : 4 of 102 - 3 + 5                                                        
 From : Sallie Krebs                        1:116/3000.10   Mon 20 Feb 95 20:41 
 To   : All                                                                     
 Subj : Wild Game 9                                                         
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
-Begin Recipe Export-

Title: Leek and Potato Puree with Cheese (Papet Vaudois)
Keywords: Game, Gruyere, Leeks, Potato, Scanned, Side dish, SJK, Vinegar
Keywords: Wild Game Cooking

Source: Wild Game Cooking
        Copyright & 1988 by Jonquil & Edward Barr, ISBN 0 9509182 5 3
        First published in Great Britain in 1988 by:
        Rosendale Press Ltd, 140 Rosendale Road
        London SE21 8LG

Serves 4-6

METRIC/IMPERIAL                                     U.S.
900 g/2 lb leeks                                    2 lb
900 g/2 lb potatoes                                 2 lb
fine sea salt and freshly ground black pepper
100 g/4 oz Gruyere cheese                         1/4 lb
dash of wine vinegar

Cut the leeks into 2.5 cm/1 inch chunks, including as much of the green
part as is possible. Wash thoroughly. Peel the potatoes and cut into 2.5
cm/1 inch chunks. Simmer together with the leeks in boiling salted water
for 30-35 minutes or until very soft.

Drain the vegetables, then mash together until they resemble a puree of
potatoes. Mix in the grated cheese and the vinegar, with salt and pepper
to taste.

An alternative version is to halve the amount of potatoes, and to cook the
vegetables in a mixture of white wine and water.

-End Recipe Export-
-Begin Recipe Export-

Title: Celeriac and Potato Puree (Puree de Celeri-Rave)
Keywords: Game, Potato, Scanned, Side dish, SJK, Venison, Wild Game Cooking

Source: Wild Game Cooking
        Copyright & 1988 by Jonquil & Edward Barr, ISBN 0 9509182 5 3
        First published in Great Britain in 1988 by:
        Rosendale Press Ltd, 140 Rosendale Road
        London SE21 8LG

Serves 4

METRIC/IMPERIAL                                    U. S.
350-450 g/3/4-1 lb celeriac                    3/4- 1 lb
fine sea salt and freshly ground black pepper
225 g/8 oz potatoes                               1/2 lb
50 g/2 oz butter/vegetable margarine              4 tbsp
milk or single (light) cream

A vegetable that accompanies venison to perfection.

Peel the celeriac, cut into chunks and immediately immerse in a pan of
salted water (if you do not the celeriac will begin to go brown and look
most unpleasant). Bring to the boil and simmer until tender; drain well.
Peel the potatoes and cook in boiling salted water until tender; drain.

Puree the vegetables together with the butter in a mixer or blender - not
in a food processor or you will end up with glue! Put the puree into a
non-stick saucepan and heat slowly, then add a little milk or cream and
lots of pepper.

-End Recipe Export-

Sallie

--- GoldED/2 2.42.G0214
 * Origin: @->-- Cookin' with OS/2 in Cherry Valley, IL  (1:116/3000.10)


Ä [21] Fidonet: HOME_COOKING (1:352/111) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ HOME_COOKING Ä
 Msg  : 5 of 102 - 4 + 6                                                        
 From : Sallie Krebs                        1:116/3000.10   Mon 20 Feb 95 20:59 
 To   : All                                                                     
 Subj : Wild Game 10                                                        
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
This is the last of the wild game series for now.

-Begin Recipe Export-

Title: Short Pastry
Keywords: Game, Pastry, Scanned, SJK, Wild Game Cooking

Source: Wild Game Cooking
        Copyright & 1988 by Jonquil & Edward Barr, ISBN 0 9509182 5 3
        First published in Great Britain in 1988 by:
        Rosendale Press Ltd, 140 Rosendale Road
        London SE21 8LG

Short pastry (1)
Makes about 350 g/12 oz

METRIC/IMPERIAL                                     U.S.
225 g/8 oz plain (all-purpose) flour          1 2/3 cups
pinch of fine sea salt
100 g/4 oz butter                                1 stick
1 egg yolk, optional                                   1
iced water to bind

Sift the flour and salt into a bowl. Rub the butter lightly into the
flour, using only the finger tips, until it has the texture of fine
breadcrumbs. Add the egg yolk, if using, and enough iced water to bind to
a stiff dough. Be careful not to add too much liquid. Cover and chill
until required.

Short pastry (2)
Makes about 350 g/12 oz

METRIC/IMPERIAL                                     U.S.
100g/4 oz vegetable margarine suitable for
    pastry-making                                1/2 cup
45 ml/3 tbsp water                                3 tbsp
225 g/8 oz plain (all-purpose) flour          1 2/3 cups
pinch of fine sea salt

Place the margarine, water and 30 ml/2 tbsp of flour in a bowl and cream
together with a fork until mixed. Add the remaining flour and continue
mixing with a fork to form a firm dough. Knead on a lightly floured
surface until firm and smooth. Cover and chill until required.

-End Recipe Export-

Sallie

--- GoldED/2 2.42.G0214
 * Origin: @->-- Cookin' with OS/2 in Cherry Valley, IL  (1:116/3000.10)


Ä [21] Fidonet: HOME_COOKING (1:352/111) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ HOME_COOKING Ä
 Msg  : 6 of 102 - 5 + 7                                                        
 From : Sallie Krebs                        1:116/3000.10   Mon 20 Feb 95 21:56 
 To   : All                                                                     
 Subj : Wild Game 1                                                         
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Hiya All! And.... Hi Sharon! Returning- at least temporarily- from lurk
mode;)

Here are some recipes from a book I picked up last weekend at a local
used bookstore. Most of the recipes in this book sound really different
from many others I've seen. First are a few venison recipes, followed by
boar, and then some side dishes (and the pastry called for in one of the
other recipes.) Hope someone can use them!

-Begin Recipe Export-

Title: Venison Shepherd's Pie
Keywords: Game, Oregano, Parsnips, Potato, Scanned, Shepherd's pie, SJK
Keywords: Venison, Wild Game Cooking

Source: Wild Game Cooking
        Copyright & 1988 by Jonquil & Edward Barr, ISBN 0 9509182 5 3
        First published in Great Britain in 1988 by:
        Rosendale Press Ltd, 140 Rosendale Road
        London SE21 8LG

Serves 4-6

METRIC/IMPERIAL                                          U.S.
450-700 g/1-1 1/2 lb cold meat from cooked haunch of
    venison                                        1-1 1/2 lb
2 medium onions                                             2
15 ml/1 tbsp sunflower oil                             1 tbsp
10 ml/2 tsp tomato paste                                2 tsp
300 ml/1/2 pint good brown stock                   1 1/4 cups
5 ml/1 tsp dried mixed herbs (oregano, parsley,
    bay leaf)
fine sea salt and freshly ground black pepper
450 g/1 lb pureed potato                               2 cups
450 g/1 lb pureed parsnip                              2 cups
25 g/1 oz butter                                       2 tbsp
milk
1 size 2-3 (extra large) egg

A good recipe should you ever have any cold left-over venison.

Preheat the oven to 180-C/350-F/Mark 4.

Finely dice or mince (grind) the venison, removing all gristle and skin.
Chop the onions and fry in the oil until softened. Mix the venison,
onions, tomato paste, stock and herbs together. Add salt and pepper to
taste. Put the mixture into a pie or baking dish. Cover with the pureed
potatoes and parsnips, which you have mixed together with the butter, a
little milk and the well beaten egg. Glaze the top with milk, then bake
for about 45 minutes or until the pie is heated through and the top well
browned.

-End Recipe Export-
-Begin Recipe Export-

Title: Roast Venison with Apple and Prune Compote
Keywords: Apples, Carrots, Compotes, Currants, Game, Ginger, Madeira, Port
Keywords: Prunes, Scanned, SJK, Venison, Vinegar, Wild Game Cooking

Source: Wild Game Cooking
        Copyright & 1988 by Jonquil & Edward Barr, ISBN 0 9509182 5 3
        First published in Great Britain in 1988 by:
        Rosendale Press Ltd, 140 Rosendale Road
        London SE21 8LG

Serves 4

METRIC/IMPERIAL                                      U.S.
1.4 kg/2 1/2 lb boned and rolled                 2 1/2 lb
    haunch of venison, thinly barded with pork fat
30 ml/2 tbsp olive oil                             2 tbsp
50 g/2 oz smoked lean bacon                         2 oz.
125 ml/4 fl oz port wine or Madeira               1/2 cup
15-30 ml/1-2 tbsp red currant jelly              1-2 tbsp
fine sea salt and freshly ground black pepper
MARINADE:
1 medium carrot
1 medium onion
3 juniper berries                                       3
1/2 bottle red wine                            1/2 bottle
30 ml/2 tbsp olive oil                             2 tbsp
15 ml/1 tbsp wine vinegar                          1 tbsp
6 black peppercorns                                     6
2 sprigs of parsley                                     2
APPLE AND PRUNE COMPOTE:
3 cooking (tart) apples                                 3
1 cm/1/2 inch piece of fresh root ginger         1/2 inch
8-12 pitted prunes                                   8-12
300 ml/1/2 pint water                          1 1/4 cups
15-30 ml/1-2 tbsp brown sugar                    1-2 tbsp

For the marinade, peel and slice the carrot and onion and place them in a
flat glass or pottery dish (never metal) with the crushed juniper berries.
Add the other marinade ingredients and the venison. Cover and marinate in
a cool place for 48 hours, turning the meat frequently in the marinade.

Preheat the oven to 180-C/350-F/Mark 4.

Remove the venison from the marinade and pat dry. Heat the oil in a
flameproof casserole, add the venison and brown on all sides. Add the
bacon cut into fairly large dice and brown. Strain the marinade and pour
the liquid over the venison and bacon. Bring to simmering on top of the
stove, then cover with a double layer of foil and put the lid on tightly.

Cook in the oven for 35 minutes per 450 g/1 lb.

Meanwhile, make the compote. Peel the apples and slice them. Peel the
ginger and slice into small pieces. Put the apples and ginger together
with the prunes, water and brown sugar into a small saucepan and simmer
gently until the apples and prunes are soft. (This can be made 2-3 days
ahead, and is also delicious served with other game.)

When done, remove the venison and keep warm. Strain the cooking liquid
into a saucepan and boil to reduce by one-third. Add the port or Madeira
and red current jelly. Reduce again. Taste for seasoning. Serve the
venison with the sauce and compote.

-End Recipe Export-

Sallie

--- GoldED/2 2.42.G0214
 * Origin: @->-- Cookin' with OS/2 in Cherry Valley, IL  (1:116/3000.10)


Ä [21] Fidonet: HOME_COOKING (1:352/111) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ HOME_COOKING Ä
 Msg  : 7 of 102 - 6 + 8                                                        
 From : Sallie Krebs                        1:116/3000.10   Mon 20 Feb 95 22:00 
 To   : All                                                                     
 Subj : Wild Game 6                                                         
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
-Begin Recipe Export-

Title: Roast Wild Boar (Wildschweinbraten)
Keywords: Almonds, Boar, Carrots, Game, Oranges, Pomegranate, Rosemary
Keywords: Scanned, SJK, Wild Game Cooking

Source: Wild Game Cooking
        Copyright & 1988 by Jonquil & Edward Barr, ISBN 0 9509182 5 3
        First published in Great Britain in 1988 by:
        Rosendale Press Ltd, 140 Rosendale Road
        London SE21 8LG

Serves 6-8

METRIC/IMPERIAL                                            U.S.
3 kg/6 1/2 lb roasting joint of wild boar on the bone  6 1/2 lb
100 g/4 oz butter/vegetable margarine                   1 stick
250 ml/8 fl oz red wine                                   1 cup
3 pomegranates                                                3
5 ml/1 tsp arrowroot                                      1 tsp
60 ml/4 tbsp single (light) cream                       1/4 cup
fine sea salt and freshly ground black pepper
150 g/5 oz chopped blanched almonds                       1 cup
MARINADE:
6 juniper berries                                             6
6 allspice berries                                            6
10 black peppercorns                                         10
2 cloves                                                      2
small bunch of rosemary
1 onion
1 carrot
fine sea salt
1 litre/1 3/4 pints dry red wine                        1 quart
1 orange

This German recipe, an individual variation on a classic theme, was kindly
given to us by Elke Vollstedt. The lean, pungent meat is served for
special occasions and lingers long in the memory of her friends.

The marinade must be discarded after use, as the flavour becomes too
strong to be incorporated in the final dish.

To make the marinade, crush the spices and rosemary in a mortar and put
them in a heavy frying pan to dry roast. Turn them so that they do not
burn, but merely intensify in strength. When they are heated and toasted,
add the coarsely chopped onion and carrot, salt to taste and a little of
the red wine to mix. Heat this gently to allow all the flavours to
amalgamate. Cool, then add the coarsely chopped flesh and rind of the
orange.

Put the marinade in an earthenware or china dish and add the boar, its
skin removed. Cover with the remaining red wine. Cover the dish tightly
and leave in a cool place for about 3 days, turning the meat from time to
time. This will tenderise the meat and reduce some of the strong flavour.

Take the meat out of the marinade, dry it and discard the marinade.

Preheat the oven to 180-C/350-F/Mark 4.

Melt three-quarters of the butter in a roasting pan over a moderate heat,
and lightly sear the outside of the boar. Do not cook over too high a heat
or the meat will toughen.

Pour the red wine over the joint. Add the juice of two of the
pomegranates. Roast the meat, basting from time to time, for 2 1/2 - 3
hours. The meat must be well done: hunted wild boar's meat should not be
eaten rare. The basting is also important with this very lean meat.

Remove the boar to a carving board and set aside in a warm place to rest
before carving.

Strain the pan juices into a small saucepan. Mix a little of the juices
with the arrowroot, then add to the saucepan and stir while heating
gently. When thickened add the cream. Heat gently but do not boil. Season
to taste with salt and pepper. Keep warm.

Toss the almonds in the remaining butter in a frying pan until golden
brown. Remove the seeds from the third pomegranate. Carve and arrange the
boar meat on a hot dish. Pour the sauce over the meat slices and garnish
with the pomegranate seeds and almonds.

-End Recipe Export-
-Begin Recipe Export-

Title: Grilled Minutes of Wild Boar with Onion Confit and Sweet Potatoes
Keywords: Boar, Confits, Game, Ginger, Honey, Oranges, Potato, Scanned, SJK
Keywords: Vinegar, Wild Game Cooking
Grilled minutes of wild boar with onion confit and sweet potatoes

Source: Wild Game Cooking
        Copyright & 1988 by Jonquil & Edward Barr, ISBN 0 9509182 5 3
        First published in Great Britain in 1988 by:
        Rosendale Press Ltd, 140 Rosendale Road
        London SE21 8LG

Serves 4

METRIC/IMPERIAL                                          U.S.
4 escalopes (thin slices) cut from the haunch of wild boar  4
fine sea salt and freshly ground black pepper
butter or olive oil for frying
ONION CONFIT:
450 gg/1 lb button (pearl) onions                        1 lb
45 ml/3 tbsp white wine vinegar                        3 tbsp
100 g/4 oz clear honey                                1/3 cup
30 ml/2 tbsp demerara (coarse brown) sugar             2 tbsp
SWEET POTATO MOULDS:
900 g/2 lb orange-fleshed sweet potatoes (yams)          2 lb
juice of 2 lemons
grated fresh root ginger to taste
45 ml/3 tbsp cream                                     3 tbsp
1 egg yolk

In recent years, 'Rules' restaurant in London's Covent Garden has begun to
serve wild boar along with its traditional English roasts, game pies and
steak and kidney puddings. This recipe is a favourite with the chef,
Graham Beauchamp, and clients alike. Although the meat of hunted wild boar
should be well cooked, that of farmed wild boar may be served pink.

First make the onion confit. Place the onions in a pan with the vinegar.
Bring to the boil and reduce the vinegar by half. Add the honey and sugar
and simmer until the onions are soft and the sauce thick, dark and sticky.

Meanwhile, make the sweet potato moulds. Peel the sweet potatoes and
remove any brown specks. Slice them 5 mm/1/4 inch thick. Put in a
saucepan, cover with water and add the lemon juice. Simmer until the
potatoes are soft enough to mash. Drain well and mash. Mix in the ginger,
cream and egg yolk. Fill greased dariole moulds with the mixture and keep
warm.

Flatten the boar escalopes with a meat mallet or heavy weight until they
are 5 mm/1/4 inch thick. Season with salt and pepper. Grill (broil) or pan
fry in a little butter or olive oil until well browned on both sides but
still pink in the centre. Do not overcook. Rest for a minute, then serve
with the onion confit arranged on each plate in a semi-circle around the
escalopes and the unmoulded sweet potato garnish to one side.

-End Recipe Export-

Sallie

--- GoldED/2 2.42.G0214
 * Origin: @->-- Cookin' with OS/2 in Cherry Valley, IL  (1:116/3000.10)


Ä [21] Fidonet: HOME_COOKING (1:352/111) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ HOME_COOKING Ä
 Msg  : 8 of 102 - 7 + 9                                                        
 From : Sallie Krebs                        1:116/3000.10   Mon 20 Feb 95 22:00 
 To   : All                                                                     
 Subj : Wild Game 7                                                         
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
-Begin Recipe Export-

Title: Wild Boar Steaks in a Sweet and Sour Sauce (Bistecche di Cinghiale)
Keywords: Boar, Game, Prunes, Raisins, Scanned, SJK, Venison, Vinegar
Keywords: Wild Game Cooking
Wild boar steaks in a sweet and sour sauce (Bistecche di cinghiale)

Source: Wild Game Cooking
        Copyright & 1988 by Jonquil & Edward Barr, ISBN 0 9509182 5 3
        First published in Great Britain in 1988 by:
        Rosendale Press Ltd, 140 Rosendale Road
        London SE21 8LG

Serves 4

METRIC/IMPERIAL                            U.S.
50 g/2 oz pitted prunes                 1/2 cup
50 g/2 oz sultanas (golden raisins)     1/3 cup
60 ml/4 tbsp olive oil                  1/4 cup
100 g/4 oz streaky (fatty) bacon         1/4 lb
700 g/1 1/2 lb wild boar rib steaks    1 1/2 lb
15 ml/1 tbsp flour                       1 tbsp
300 ml/1/2 pint wine vinegar         1 1/4 cups
3 bay leaves                                  3
30 ml/2 tbsp sugar                       2 tbsp
freshly grated nutmeg
fine sea salt

Many regions of Italy feature wild boar on restaurant menus, but this is a
speciality of Sardinia. The sweet and sour sauce also combines very well
with venison.

Chop the prunes and put them to plump up with the sultanas (golden
raisins) in a little warm water. Heat the olive oil in a frying pan and
add the diced bacon. Fry until browned, then add the boar steaks to the
pan and brown briskly on both sides. Turn down the heat and cook gently
for about 15 minutes.

Mix the flour with half the vinegar in a small saucepan, then add the
remaining vinegar, the bay leaves and sugar. Simmer gently, stirring to
make a smooth sauce. Add the drained sultanas (golden raisins) and prunes,
and nutmeg to taste. Cook gently for about 10 minutes .

Season the boar steaks with salt, then pour over the sauce. Cook for a
further 10 minutes or until the steaks are tender.

-End Recipe Export-
-Begin Recipe Export-

Title: Chestnut Croquettes
Keywords: Chestnuts, Cognac, Croquettes, Game, Potato, Scanned, Side dish, SJK
Keywords: Walnuts, Wild Game Cooking

Source: Wild Game Cooking
        Copyright & 1988 by Jonquil & Edward Barr, ISBN 0 9509182 5 3
        First published in Great Britain in 1988 by:
        Rosendale Press Ltd, 140 Rosendale Road
        London SE21 8LG

Serves 4-6

METRIC/IMPERIAL                                      U.S.
225 g/8 oz mashed potato                            1 cup
450 g/1 lb canned unsweetened chestnut puree         1 lb
15 ml/1 tbsp Cognac                                1 tbsp
freshly grated nutmeg
fine sea salt
1 egg                                                   1
breadcrumbs for coating
butter or oil for frying

A traditional German recipe.

Process or beat together the mashed potato and chestnut puree. Add the
Cognac, and season with nutmeg and a little salt. Bind with the beaten
egg.

Roll the mixture into small walnut-sized balls and coat in breadcrumbs.
Fry in butter or oil until golden brown all over and piping hot. Drain on
kitchen paper.

-End Recipe Export-

Sallie

--- GoldED/2 2.42.G0214
 * Origin: @->-- Cookin' with OS/2 in Cherry Valley, IL  (1:116/3000.10)


Ä [21] Fidonet: HOME_COOKING (1:352/111) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ HOME_COOKING Ä
 Msg  : 9 of 102 - 8                                                            
 From : Sallie Krebs                        1:116/3000.10   Mon 20 Feb 95 22:00 
 To   : All                                                                     
 Subj : Wild Game 8                                                         
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
-Begin Recipe Export-

Title: Onions in Spiced Syrup
Keywords: Game, Ginger, Scanned, Side dish, SJK, Vinegar, Wild Game Cooking

Source: Wild Game Cooking
        Copyright & 1988 by Jonquil & Edward Barr, ISBN 0 9509182 5 3
        First published in Great Britain in 1988 by:
        Rosendale Press Ltd, 140 Rosendale Road
        London SE21 8LG

Serves 4-6

METRIC/IMPERIAL                                      U.S.
600 g/1 1/4 lb button (pearl) onions             1 1/4 lb
sea salt
45 ml/3 tbsp olive oil                             3 tbsp
2 cloves                                                2
3 white peppercorns                                     3
1 bay leaf                                              1
30 ml/2 tbsp white wine vinegar                    2 tbsp
15-30 ml/1-2 tbsp sugar                          1-2 tbsp
ground ginger, to finish

Cook the onions gently in their skins in simmering salted water. Drain and
peel them. Heat the oil, cloves, peppercorns and bay leaf in a frying pan.
Add the onions and let them simmer for about 6 minutes. Add the vinegar
and sugar and simmer again until the liquid is reduced and syrupy.

Serve with a little sprinkling of ginger.

-End Recipe Export-
-Begin Recipe Export-

Title: Rice with a Golden Crust (Timman)
Keywords: Basmati, Game, Rice, Scanned, Side dish, SJK, Wild Game Cooking

Source: Wild Game Cooking
        Copyright & 1988 by Jonquil & Edward Barr, ISBN 0 9509182 5 3
        First published in Great Britain in 1988 by:
        Rosendale Press Ltd, 140 Rosendale Road
        London SE21 8LG

Serves 4-8

METRIC/IMPERIAL                                   U.S.
450 g/1 lb Basmati rice                     2 2/3 cups
1.7 litre/3 pints water                     7 1/2 cups
125 g/4 1/2 oz butter, preferably clarified     9 tbsp
fine sea salt

As rice is such an important part of Middle Eastern meals, it is usual to
serve greater quantities than in the West. At Jonquil's home in Baghdad,
rice was often served at lunch with green beans or okra in tomato sauce.
She often watched her aunts preparing the rice- always with great care.

Hakaka, the name for the crust which forms at the bottom of the pan, was a
great favourite, and she and her sister would pounce hungrily on these
golden pieces. This recipe was sent by her father from Baghdad.

Soak the rice in warm water for 20 minutes, then drain.

Bring the salted water to the boil and add 15 g/1/2 oz (1 tbsp) of butter.
Add the rice slowly. Cook for about 7 minutes or until the water has
almost all been absorbed. Drain the rice in a sieve.

In a clean saucepan, melt half the remaining butter, add the rice and cook
on a high heat for 3-4 minutes. Then turn down the heat to very low. Dot
the remaining butter, in little pieces, over the surface of the rice.
Cover the saucepan, putting a clean cloth under the lid to prevent
condensation from the steam dripping into the rice. Leave to cook for 35
minutes or until the grains of rice are dry.

When ready to serve, fill the bottom of the sink with cold water. Take the
pan from the heat and plunge its base into the cold water. There will a
tremendous noise and much steam, but don't be alarmed; all will be well.
Leave the rice for 5-7 minutes, then either unmould it upside down onto a
plate, or spoon the rice into a bowl and add pieces of the golden Hakaka.

-End Recipe Export-

Sallie

--- GoldED/2 2.42.G0214
 * Origin: @->-- Cookin' with OS/2 in Cherry Valley, IL  (1:116/3000.10)


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