1 cn Condensed consomme’

2 c Cider vinegar

8 c Red wine

1 1/2 ts Ground black pepper

2 tb Salt

2 Bay leaves

1 t Crumbled thyme

2 Garlic cloves — chopped

8 Juniper berries

1 Piece wild boar meat

(about 5 pounds) 6 Carrots

-scraped and quartered 2 lg Onions — quartered

4 Celery stalks

-cut into 2-inch lengths 1 cn Condensed beef broth

1/3 c Currant jelly

1/2 c Flour — mixed with

3/4 c Water

Combine consomme’, vinegar, wine, pepper, salt, bay leaves,
thyme, garlic, and juniper berries in a glass or enamel bowl.
Place
boar meat into marinade.
Let marinate for 2 days at room
temperature.
Place meat and marinade in a large kettle.
Cover and
simmer for 2 to 2-1/2 hours or until meat is almost tender.
Add

carrots, onions, celery.
Cover and simmer until vegetables are
tender, about 20 minutes.
Remove meat and vegetables and keep warm.
Add beef broth, currant jelly, and flour mixture to pan liquid.
Stir until sauce bubbles and thickens slightly.
Let sauce cook at a
boil until it becomes the thickness of a good brown gravy.
Pour hot
gravy over portions of sliced boar and vegetables.
Serve with
Chestnut Puree.
Adaption from recipe by Claude Bouchet, Jockey Club
(Washington, D.C.) Campbell’s Great Restaurants Cookbook, U.S.A.
Electronic format courtesy of Karen Mintzias Submitted By
KM@SALATA.COM (KAREN MINTZIAS) On 23 NOV 95 232154 -0800

1 Venison roast(4-6 lbs)

Or 4 steaks 2 Bay leaves

1/4 c Red wine vinegar

2 c Claret wine

1 Salt to taste

3 1/2 T Olive oil

2 cn Cream of mushroom soup(8oz)

1 1/2 c Water

1 Clove garlic minced

2 Medium onions chopped

1 1/2 t Worcestershire sauce

Mix the wine vinegar, water, salt, & 1/2 tspn of the
worcestershire sauce.
Pour this over the venison, cover, &
refrigerate overnight or 8+ hours.
Cover the bottom of a pan with
the olive oil and heat over a medium heat.
Add the garlic &
onions.
Saute until onions are clear.
Meanwhile rub meat with salt,
the cay- enne flakes, & worcestershire sauce.
Place the venison
into the pan and add the 2 cans of cream of mushroom soup.
Cover
and place in a preheated 325 degree F oven.
Cook for 1/2 hour then
add the wine & the Bay leaves.
Cook for 2 more hours being sure
to baste the meat every 20-30 minutes.
When 10 minutes of cooking
time is left, remove the cover and allow to brown!

1 lb Ground venison

3 oz Pork fat back, ground

Salt Freshly ground pepper Because venison has so little fat,
you’ll need to add some for a juicy burger.
But don’t use deer fat
- it tastes bad.) Mix venison, pork, salt and pepper, handling as
little as possible.
Heat grill.
Brush burgers with vegetable oil
and grill about 4 minutes; turn and cook to desired doneness.
Serve
on rolls with your choice of condiments.

12 oz Venison filet

1 sm Tin anchovy filets

4 tb Olive oil

SERVE——————————-
Olive oil 1 Handful rocket
or watercress

1 Lemon; quartered

Slice the filets into 12 medallions.
Lay each slice between 2
sheets

5 pounds venison — sliced 1/2″ thick

1 cup flour

1 cup vegetable oil

3 cups onions — chopped

1 1/2 cups green onions — chopped

1 1/2 cups celery — chopped

1 1/2 cups green peppers — chopped

2 bay leaves

1 cup red wine

2 cans beef bouillon

15 ounces crushed tomatoes

15 ounces tomato puree

15 ouces Rotel diced tomatoes and chiles

2 teaspoons white pepper

1 1/2 teaspoons black pepper

1/2 teaspoon cayenne pepper

3 teaspoons salt

1/2 teaspoon thyme

1/2 teaspoon basil

3 teaspoons worcestershire sauce

grits

Pound venison strips to 1/4 inch thick.
On a well greased grill,
brown meat on both sides, cut into manageable sized pieces and set
aside.
In a 12 quart pot, combine oil and flour.
Stir continously
over medium high heat until roux is a rich brown color, the darker
the better.
As soon as roux is ready, add onions and continue to
stir 1 to 2 minutes.
Add rest of vegetables, stirring as needed
until onions are clear.
Slowly add boullion to mixture, stirring
thoroughly.
If added too quickly, roux will separate.
When mixture
has stabilized, add tomatoes and simmer for 10 minutes.
Add wine
and meat, including whatever drippings have accumulated since
grilling.
Cover pot and simmer until meat is just tender, (1-2
hours) stirring occasionally.
Add seasonings and simmer 20 minutes
more.
Serve over grits.