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 3ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ -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)