Corned Venison & Cabbage

1 large venison loin (backstrap) cut in half
(Venison needs to be cured in brine solution prior to cooking.
Carr uses Morton Tender Quick, home meat cure.)
4-6 large carrots, peeled and cut into large chunks
6 small or 4 medium onions, peeled and quartered
2 teaspoons dry English mustard
1 large sprig of fresh thyme
2-3 sprigs of fresh flat-leaf parsley
1 large head cabbage
6-8 small red potatoes (halved) -optional..
Place venison in large, deep pot. Add carrots, onions, 1 teaspoon of dry mustard, and enough cold water to cover all contents. Bring water to boil slowly using medium heat. Then simmer for about 2 hours. Cut cabbage into quarters or eighths and nestle among other ingredients in pot, Cover again and simmer for another 1 to 2 hours or until venison and cabbage are so tender they appear to be melting. Discard stems from herbs, transfer vegetables to a serving platter and corned venison to cutting board. Slice venison long ways for optimum effect about 1/8-inch thick or as desired. Pour juices from pot over venison. Mix remaining dry mustard with 1-2 tablespoon of water in small bowl for topping alongside the platter.

4-Layer Persimmon Spice Cake

2 boxes yellow cake mix
2 cups persimmon pulp (pureed until smooth)
2 teaspoons vanilla
1 teaspoon ginger
2 teaspoon cinnamon
Frosting 2-8-oz. bricks cream cheese (softened) 2-lb. powdered sugar
1/2-cup soft oleo
1 teaspoon vanilla
1 cup crushed wild pecans

In" a large bowl mix eggs and oil as instruct­ed on the yellow cake mix, vanilla, and per­simmon pulp. Mix thoroughly. Add cake mixes and other dry ingredients. Mix well. Pour batter into four round cake pans. Bake to prescribed times on box. Allow cake to cool before removing from pans.
Frosting: Mix softened cream cheese and powdered sugar; blend in soft oleo and vanilla. Blend mixture until smooth and spreadable. Apply to cake layers. Generously sprinkle with crushed pecans.