1. Trim the spring onions (scallions) and cut into 2.5 cm/1 inch pieces. Halve and deseed the (bell) pepper and cut it into 2.5 cm/1 inch pieces. Top and tail the mangetout (snow peas) and trim the baby corn. 2. Trim the excess fat from the meat and cut it... - 37.0871

GETTING READY 1) In a large shallow baking dish, combine the wine, water, juniper berries, thyme, bay leaves, onions, garlic and pepper. 2) Add the cutlets and moisten them thoroughly with the marinade. 3) Marinate the cutlets for 2 hours at room temperature... - 46.0216

Flatten venison to 1/4-in.thickness. Place the saltines in a shallow bowl. In another shallow bowl, whisk the eggs, milk, salt and pepper. Coat the venison with the saltines, then dip in the egg mixture and coat a second time with saltines. In a large skillet... - 27.6726

Trim fat from chops. Melt butter and saute onions until they are limp and straw-colored. Remove onions and add shortening. Brown chops on both sides and sprinkle with salt and pepper. Top with onions and bouillon. Simmer, covered, until meat has... - 46.6975

The day before the barbecue, place venison in a glass or ceramic dish. Mix together marinade ingredients and pour over the venison. Cover and place in the refrigerator for 24 hours, turning steaks occasionally. Remove venison from marinade. Barbecue steaks... - 33.6895

Remove any gristle from the meat and cut into thin strips. Peel and slice the onions; quarter the mushrooms. Heat the drippings in a frying pan and fry the meat until the pieces are evenly browned all over. Add the onions, brandy, cream and lemon juice. Lower... - 38.5046

Season the steaks well on both sides and put them into a dish. Mix together the onion, the lemon rind and juice, the juniper berries, thyme, vermouth and oil. Rub this into the steaks, cover the dish and refrigerate for at least 1 day. Drain the meat and dry... - 42.6213

GETTING READY 1. Take a bowl and mix all the ingredients of marinade. Transfer to a self-sealing plastic bag, add venison, seal and keep in a bowl. Keep turning for even marinating. Refrigerate for 2 to 4 hours. 2. Meanwhile, ignite charcoal grill and ashen... - 42.5758

Place steaks in a shallow pan and pour wine over just barely to cover; sprinkle liberally with pepper. Marinate overnight. Remove meat from marinade; dry on paper towels. Turn in seasoned flour and saute in butter until nicely browned and tender. In another... - 41.2849

Wash and pat the venison medallions dry, wrap them in the bacon and tie with kitchen string. Season with salt and pepper and fry in the oil 8 minutes to a side. Halve the pomegranates. Holding them in one hand with the cut side down, pound on the fruit with... - 42.2466

Combine venison, veal and Cognac in large bowl and let stand at room temperature for about 1 hour. Melt 2 tablespoons butter in medium skillet over medium-high heat. Add shallot, onion, bay leaves, garlic, herbs and spices and saute until vegetables are... - 41.1487

Remove bone and fat from meat and cut into strips about 1/4 inch wide and 1 1/2 inches long. Brown meat in shortening in a heavy skillet. Transfer meat to a 2-quart casserole and add onion, salt, and pepper. Heat bouillon in skillet, scraping bottom of pan to... - 46.8307

Mix together thoroughly all ingredients except water and flour, and form into balls the size of a golf ball. Brown them in shortening and transfer to a 2-quart kettle. Pour a small amount of water into the skillet and heat, scraping the bottom to remove all... - 47.1763

Combine all ingredients in saucepan and simmer slowly for 30 minutes. Stir occasionally. Brush venison steak frequently as it cooks over hot coals. - 25.4915

GETTING READY 1. Mix all the marinade ingredients in a bowl, transfer to a self-sealing large plastic bag, add venison cubes, secure the top and keep in a shallow bowl. Keep turning the bag for even marinating. Refrigerate overnight, turning bag one or two... - 41.3471

Rub meat with olive oil and place in a large flat roasting pan. Brown in preheated extremely hot oven (500°F.), turning once to brown both sides. Place potatoes around meat and sprinkle both with salt and pepper to taste. Reduce heat to slow (325°F.) and... - 32.1104

Brown onion in margarine. Add remaining ingredients and simmer 30 minutes. Brush over broiling meat. - 28.6045

Add sugar to berries and crush with potato masher. Add remaining ingredients and simmer slowly until mixture thickens slightly. - 25.093

1. For the venison jus, fry off the trimmings or stewing venison with vegetable oil in a pan until a deep brown. Remove with a slotted spoon. Add the shallot and garlic, then cook over a medium heat for 7-8 mins or until golden, scraping the base of the pan... - 40.0002

Mix together the garlic salt, salt, pepper, mustard, wine and sugar with 3 tablespoons of the oil and use to marinate the steaks for about 30 minutes. Slice the onions and fennel; seed and slice the pepper. Heat the rest of the oil in a flameproof casserole... - 36.8873

Pound the venison steaks until they are very thin. Mix the salt and pepper and rub into both sides of the venison steaks. Grate the carrot; peel and slice the onion. Peel and core the apples and cut into slices. Divide the grated carrot, onion and apple... - 39.5501

Put the ingredients for the marinade into a saucepan, bring to a boil, simmer for 20 minutes and allow to cool. Put the venison into a deep earthenware bowl. When the marinade is room temperature, pour it over the venison. Cover the bowl and marinate the... - 40.7115

Brown the venison in a little oil. Remove it from the pan and brown the onion well with the spices and garlic. Add the beetroot and continue cooking over a high heat for another 3 minutes, so that a little of the beetroot is browned too. Add the flour and... - 39.3558

MAKING 1 In a bowl, combine flour, salt and marjoram. 2 Rub the mixture over meat. 3 In a pressure pan, heat the fat and brown steaks in it. 4 Add in the vegetables and broth. 5 Cover, and set control at 10. 6 Cook for 20 to 30 minutes after... - 43.1726

GETTING READY 1) Take a bowl and mix all the ingredients. 2) Marinate the lamb chops in this mixture for almost an hour. MAKING 3) Take a frying pan and place it on high heat. 4) Sauté the marinated lamb chops in dry heat until done. SERVING 5) Serve the... - 42.9317

GETTING READY 1 Wipe the meat with a vinegar-soaked cloth. (vinegar picks up hairs and clotted blood more easily) 2 Cut the meat into serving pieces. 3 Roll lightly in seasoned flour. 4 With the edge of plate or meat pounder, flatten slightly.to 5 ... - 41.5229

In a heavy 4- to 5-quart casserole, fry the salt pork over moderate heat, stirring the dice about with a slotted spoon until they are crisp and brown and have rendered all their fat. Transfer them to paper towels to drain, and pour off all but about 4... - 42.2773

MAKING 1 In a heavy 4- to 5-quart casserole, fry the salt pork over moderate heat. 2 Transfer them to paper towels to drain. 3 Pour off all but about 4 tablespoons of the fat from the pan. 4 Evenly coat the cubes of venison in the flour, shaking... - 44.0816

Put the venison and onion through food chopper. Add eggs (beaten), crumbs, cream and seasonings. Mix well and form into patties. Roll in flour and fry in plenty of sizzling hot fat until well done. Put onto a hot platter, dot with butter and serve at... - 39.3741

Joint the meat and fry the pieces brown in the dripping. Put in a casserole with the onion and seasonings. Melt the butter or margarine and add the flour. Mix well and stir in the liquid. Stir until it boils and pour over the hare. Cover and cook in a slow... - 34.6089

Mix together the marinade ingredients in a shallow dish. Add the venison chops and leave to marinate for 24 hours, basting occasionally. Remove the chops from the marinade and pat dry with kitchen paper towels. Reserve the marinade. Rub the chops with salt... - 40.4437

GETTING READY 1) Set the oven to 400 degrees F (200C) and preheat it. MAKING 2) Divide the pastry into 4 rectangular portions after rolling it out. 3) Take a frying pan and heat oil in it. 4) Sear the lamb chops in the oil. 5) Place a chop on each of the... - 43.1714

In a 12-inch skillet heat the olive oil until smoking. Sear the venison. Add the remaining chili ingredients except the stock, lime juice, salt, and pepper. Quickly deglaze with stock. Season to taste. Reduce the liquid by half. Return the venison to the... - 38.6528

GETTING READY 1. Prepare the pastry in advance by sifting one tablespoon of flour and salt together. 2. Mix the salt, flour, suet, and 300 ml of cold water till the dough just holds together. Do not overwork the dough mixture. 3. Wrap the dough in cling... - 44.7886

MAKING 1) Mix together the first 11 ingredients and figure into 1-inch balls. 2) Fry the balls in butter until browned, stirring occasionally. 3) Cook covered over low heat for 15 minutes and arrange on serving platter. SERVING 4) If wished, garnish with... - 40.8796

Cut the fillet into 4 even-sized pieces, and trim off all the fat and membrane. Mix the wine and Cognac in whatever proportions suit you and add the garlic, orange rind and juniper berries. Spoon it over the meat and leave at room temperature for a few hours,... - 45.2952

1. Trim off any excess fat from the meat and season with salt and pepper on both sides. 2. Heat the oil in a pan and fry the medallions with the onions on a high heat for 2 minutes on each side until brown. 3. Lower the heat and pour in the stock and wine.... - 40.8602

If you like a gamy flavour this is an interesting and tasty way of dealing with mature lamb or mutton. Skin the leg of lamb and remove all surplus fat. To make the marinade, heat the oil and fry the vegetables slowly in a covered saucepan for 5 minutes,... - 46.4059

GETTING READY 1) Trim the gammon rasher. 2) Peel the apples and slice them into rings measuring about 1/4-inch each. Keep the rings white by covering them with cold salted water till they are to be used. MAKING 3) Over medium heat, fry the rashers in butter... - 31.1892

Cut the meat into thin strips. Heat the oil in a wok. Add the ginger and cook 1 minute. Brown the meat then add the peppers and mushrooms. Fry for 5 minutes. Add the soya and sugar. Mix the sherry with the cornstarch and blend into the stir fry. Cook 1... - 39.4103

1. Place the venison in a deep dish with the onion, carrot, peppercorns, bay leaves and wine. Cover and leave overnight in the refrigerator to marinate. 2. Remove the meat and vegetables separately from the marinade and drain. Reserve the red wine and bay... - 43.4771