5 lb Venison, cut in large chunks

6 Whole onion, quartered

10 Whole jalapeno chile pepper,

-cut in half 4 Whole green bell pepper,

-large sliced

1/2 c Soy sauce

1/2 c Cooking oil

1 tb Sugar

1 ts Ground ginger

1 ts Dry mustard

1 tb Garlic powder

1/2 ts Cayenne pepper, ground

Marinate meat for at least 4 hours.

Alternately place vegtables and meat on Ka-Bob skewers.
Marinate
in sauce above.
Cook on open grill over hot coals turning often
until done.
Note: Make sure to have enough! I sometimes add slices
of jalapenos for a extra kick…

Busted by Christopher E.
Eaves <cea260@airmail.net> From:
“Christopher E.
Eaves” <cea260@airmail.net>

Date: Sat, 21 Mar 98 20:30:51 -0600 (CST)

3 Tablespoons butter

1 Teaspoon garlic, powder

1/2 Cup A-1 Sauce

3 Tablespoons Worcestershire Sauce

2 1/2 Pounds Venison Steaks

Melt butter in saucepan over low heat; add garlic powder, A-1
sauce, & Worcestershire sauce; mix well.
Bring to boil, then
remove from heat.
Place steaks on broiler pan.
Brush on sauce, then
broil 5 minutes; turn & brush sauce on other side.
Broil for 5
minutes or to desired doneness.
Use sauce generously.

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.

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 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.

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.