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.

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