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 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.

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.
—–

Heat butter in a saute pan.
salt and pepper the venison on both
sides and saute quickly, about 2 minutes per side (depending on
thickness) for medium rare.
Remove from pan and keep warm.

Add shallots to pan juices; cook 1 minute.
Add green peppercorns
and bourbon; boil 1 minute.
Add wine and cook down to a fine glaze.
Add heavy cream and continue cooking until sauce coats the back of
a spoon.
Add herbs and any meat juices.
Serve sauce over
venison.

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 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