1X PIECE OF VENISON

1X LARGE OVEN BAG

3X RASHES OF BACON

1X TABLE SPOON OF SOY SAUCE

1X TABLE SPOON OF WORCESTERSHIRE SAUCE

1/2X TEA SPOON OF GARLIC

1/2X TEA SPOON OF ROSEMARY LEAVES

CUT A POCKET INTO THE MEAT AND PLACE 1/2 OF THE GARLIC,ROSEMARYAND ONE OF THE RASHES OF BACON WHICH YOU WILL HAVE TO CHOP UP FINELY AND PACK THEM INTO THE POCKET .

PLACE THE MEAT INTO THE OVEN BAG ALONG WITH 1/2 A CUP OF WATER TO KEEP THE MOISTURE IN IT. ADD THE TWO SAUCES AND THE REST OF THE GARLICAND ROSEMARY, LAY THE OTHER TWO RASHES OF BACON OVER THE TOP OF MEAT TIE THE BAG UP AND BAKE ON 180o FOR APPROXIMATELY ONE TO ONE AND A HALF HOURS DEPENDING ON THE SIZE OF YOUR ROAST .

IN A LARGE POT,SAUCEPAN BOIL SOME WATER WITH CLOVES AND ONION. PLACE THE VENISON INTO THE WATER ADD THE VINEGAR ,SUGAR AND SIMMER FOR APPROX ONE HOUR. SERVE WITH MUSTARD SAUCE OR A CREAMY WHITE SAUCE AND STEAMED VEGTABLES.

MELT 1 TABLE SPOON OF BUTTER IN A SAUCEPAN.

FRY 1 SMALL CHOPPED ONION AND A TEA SPOON OF CRACKED BLACK PEPPER. ADD 1/2 CUP TOMATO SAUCE AND 1/2 CUP CREAM. SIMMER UNTIL SAUCE THICKENS.

.IN A SAUCEPAN COMBINE 1/2 CUP HONEY AND 1/2 CUP PEANUT BUTTER. ADD 1/4 CUP CREAM AND 3-4 SHAKES OF TABASCO SAUCE AND 2 SHAKES OF CAYENNE PEPPER. SIMMER 10 MINUTES.

1.5KG CORNED VENISON

1 TABLE SPOON BROWN SUGAR

1 TABLE SPOON VINEGAR

1 CLOVE OF GARLIC, SLICED

4 PEPPERCORNS

1 BOUQUET GARNI (1 BAY LEAF,SPRIGS OF THYME AND PARSLEY)

4 CARROTS

4 SMALL ONIONS, PEELED

4 POTATOES

4 MEDIUM PARSNIPS

1 CUP PLUM SAUCE

1 TEASPOON HONEY

1 TABLESPOON ORANGE JUICE

PUT THE CORNED VENISON IN A HEAVY SAUCEPAN WITH THE SUGAR, VINEGAR, GARLIC, CLOVES, PEPPERCORN AND BOUQUET GARNI. ADD ENOUGH WATER TO COVER. HEAT UNTIL BOILING, COVER AND SIMMER 40 MINUTES. ADD CARROTS, ONIONS, POTATOES AND PARSNIPS. SIMMER APPROXIMATELY 1 HOUR LONGER OR UNTIL MEAT IS TENDER. REMOVE VEGETABLES WHEN COOKED, DRAIN AND KEEP WARM. RESERVE PARSNIPS. MEANWHILE MELT THE PLUM SAUCE, HONEY AND ORANGE JUICE OVER HOT WATER, BLEND AND KEEP WARM. TRANSFER THE MEAT TO A HEATED PLATTER AND BRUSH WITH PLUM GLAZE. SERVE THE MEAT SLICED AND SURROUNDED BY VEGETABLES, WITH PARSNIP CAKES MADE FROM THE RESERVED PARSNIPS. A GREEN VEGETABLE AND MUSTARD OR HORSERADISH SAUCE GO WELL WITH THIS DISH.

MELT BUTTER AND QUICKLY BROWN MEAT ALL OVER. ADD ONIONS, SALT AND PEPPER AND COOK UNTIL BROWNED. STIR IN BEEF STOCK AND TOMATO PASTE, COVER WITH A TIGHT-FITTING LID AND COOK GENTLY UNTIL TENDER, ABOUT 25 MINUTES. STIR IN SOUR CREAM AND SOY SAUCE AND REHEAT GENTLY. SERVE WITH RICE AND CRUSTY BREAD.

750g CUBED VENISON

2 TABLESPOONS PLAIN FLOUR

SALT AND PEPPER

2-3 TABLESPOONS OIL

1 CUP RED WINE

1 BAY LEAF

1 TEASPOON FRESH THYME

1 CLOVE OF GARLIC CRUSHED

2 TABLESPOONS TOMATO PASTE

1 TEASPOON JUNIPER BERRIES

(OPTIONAL)

12 SMALL ONIONS

2 CARROTS SLICED

1 STALK OF CELERY SLICED

1 LEEK SLICED

TOSS MEAT IN THE SEASONED FLOUR WITH SALT AND PEPPER AND COAT EVENLY. BROWN IN THE HOT OIL AND TRANSFER TO AN OVEN PROOF DISH. STIR WINE INTO THE PAN SCRAPING WELL TO MIX IN ANY FLOUR OR PIECES LEFT IN THE BOTTOM. ADD BAY LEAF, THYME, GARLIC, TOMATO PASTE AND BERRIES. MIX WELL AND POUR OVER MEAT. COVER WITH LID AND COOK GENTLY IN A MODERATE OVEN 1 HOUR. ADD ONIONS, CARROTS AND CELERY AND COOK ANOTHER 30 MINUTES. ADD LEEKS AND COOK UNTIL MEAT IS TENDER, ABOUT 20-30 MINUTES.

1 KG STEWING VENISON ( CUT FROM THE SHOULDER)

2 TABLESPOONS PLAIN FLOUR

1 TEASPOONS MIXED HERBS

2 MEDIUM ONIONS FINELY CHOPPED

2 LARGE TOMATOES, PEELED AND CHOPPED

SALT AND FRESHLY GROUND PEPPER

SMALL PIECE OF CINNAMON STICK

5 PICKLED WALNUTS SLICED

2 TEASPOONS ANGOSTURA BITTERS

3/4 CUP RED WINE

EXTRA WALNUTS AND CHOPPED PARSLEY TO GARNISH

REMOVE ANY SINEWS FROM VENISON, CUT MEAT INTO CUBES AND ROLL LIGHTLY IN FLOUR. ARRANGE THE MEAT IN A GREASED OVENPROOF DISH IN LAYERS SPRINKLING EACH LAYER WITH HERBS, ONIONS AND TOMATOES AND SEASONING WITH SALT AND PEPPER AS YOU GO. ADD THE CINNAMON STICK AND PICKLED WALNUTS. COMBINE BITTERS AND RED WINE ADN POUR INTO THE DISH. COVER TIGHTLY AND COOK IN A MODERATE OVEN FOR 1 1/2 -2HOURS OR UNTIL VENISON IS TENDER. SERVE TOPPED WIH A FEW PICKLED WALNUT SLICES AND CHOPPED PARSLEY.

250g SHORTCRUST PASTRY

1 TABLESPOON BUTTER

1 ONION FINELY CHOPPED

250g MINCED VENISON

2 TABLESPOONS TOMATO SAUCE

1 TABLESPOON FLOUR

1 TABLESPOON WORCESTERSHIRE SAUCE

2 TABLESPOONS WATER

SALT AND PEPPER

BEATEN EGG FOR GLAZING

ROLL PASTRY OUT THINLY, CUT INTO ROUNDS AND LINE FOUR 10cm PIE TINS. MEANWHILE MAKE FILLING. HEAT THE BUTTER AND GENTLY FRY THE ONIONS UNTIL TRANSPARENT. ADD MEAT AND STIR

UNTIL BROWNED. STIR IN FLOUR, SAUCES, WATER, SALT AND PEPPER AND BRING TO THE BOIL. REMOVE FROM HEAT AND COOL. DIVIDE FILLING BETWEEN THE 4 TINS, CUT 4 ROUNDS OF REMAINING PASTRY AND COVER EACH PIE, CRIMPING EDGES. MAKE A VENT WITH A SKEWER IN THE CENTRE OF EACH PIE. GLAZE EACH PIE WITH BEATEN EGG. BAKE IN A HOT OVEN 20 MINUTES UNTIL COOKED. SERVE WITH TOMATO SAUCE, CREAMY MASHED POTATO AND PEAS.

1 KG PIECE OF ROASTING VENISON

SALT AND PEPPER

2 TABLESPOONS OIL

2 CARROTS SLICED

2 ONIONS CUT INTO WEDGES

1 CUP DICED CELERY

2 CLOVES OF GARLIC CRUSHED

2 TABLESPOONS FLOUR

2 CUPS RED WINE

2 PEELED TOMATOES CHOPPED

SPRINKLE MEAT WITH SALT AND PEPPER AND BROWN ON ALL SIDES IN HOT OIL. ADD CARROTS, ONION, CELERY AND GARLIC AND COOK A FEW MINUTES. SPRINKLE FLOUR OVER THE TOP, STIR IN AND COOK 2-3 MINUTES. ADD WINE AND TOMATOES. COVER AND COOK IN A MODERATE OVEN UNTIL TENDER ABOUT 1 1/2 HOURS.

2 RABBITS OR CHICKEN LIVERS, FINELY CHOPPED

500g STREAKY PORK BELLY, MINCED

1 WHITE ONION FINELY CHOPPED AND SAUTEED IN 1 TABLESPOON BUTTER

125g CHOPPED MUSHROOMS

1 TEASPOON CHOPPED FRESH ROSEMARY

1 TEASPOON CHOPPED PARSLEY

1/2 CUP WHITE WINE

SALT AND PEPPER

1/2 TEASPOON GROUND NUTMEG

2 TABLESPOONS CREAM

2 BAY LEAVES

6 RASHERS OF BACON, RINDS REMOVED.

IN A BOWL COMBINE ALL INGREDIENTS EXCEPT BAY LEAVES AND BACON. LINE AN OVENPROOF TERRINE WITH BACON, LEAVING THE ENDS OF RASHERS OVERLAPPING SIDES. FILL TERRINE WITH MIXTURE. PLACE BAY LEAVES ON TOP AND BRING OVERLAPPING BACON ENDS OVER TOP. BAKE IN A BAKING DISH HALF FULL OF WATER IN A MODERATE OVE 1 1/4 HOURS OR UNTIL JUICES RUN CLEAR WHEN TESTED WITH A SKEWER. SERVE WITH SALAD.

1 RABBIT CUT INTO SERVING PIECES

2 TEASPOONS VINEGAR

PLAIN FLOUR SEASONED WITH SALT AND PEPPER

1 TABLESPOOON OIL

1 TABLESPOON BUTTER

3 MEDIUM ONIONS CHOPPED

3 RASHERS OF BACON DICED

1` TABLESPOON PLAIN FLOUR

1 CUP WHITE WINE

1/2 CUP CHICKEN STOCK

1 TABLESPOON TOMATO PASTE

2 SPRIGS PARSLEY

1 SPRIG THYME

1 BAY LEAF

SALT AND FRESHLY GROUND PEPPER

125g BUTTON MUSHROOMS HALVED

1 TABLE SPOOON EXTRA BUTTER

CHOPPED PARSLEY TO GARNISH

SOAK THE RABBIT 6-8 HOURS IN COLD SALTED WATER WITH THE VINEGAR ADDED. DRAIN PIECES AND DRY THOUGHLY. COAT WITH SEASONED FLOUR.

HEAT TOGETHER OIL AND BUTTER, ADD RABBIT AND BROWN ALL OVER. TRANSFER RABBIT TO AN OVENPROOF DISH. ADD ONIONS AND BACON TO THE PAN A GENTLY FRY UNTIL ONIONS HAVE SOFTENED. ADD THE FLOUR , STIR A MINUT OR TWO, THEN POUR IN THE WINE AND STOCK. ADD THE TOMATO PASTE AND STIR UNTIL BOILING. POUR OVER RABBIT, ADD PARSLEY, THYME AND BAY LEAF TIED TOGETHER. ADD SALT AND PEPPER TO TASTE.

COVER AND COOK IN MODERATELY SLOW OVEN FOR ABOUT 1 1/2 HOURS OR UNTIL TENDER. JUST BEFORE COOKING TIME IS FINISHED, QUICKLY FRY THE MUSHROOMS IN BUTTER AND ADD TO CASSERLE. REMOVE BUNDLE OF HERBS AND SERVE CASSEROLE GARNISHED WITH CHOPPED PARSLEY.

1 & 1/2 CUPS OF YOUR FAVOURITE RED WINE OR PORT ,TWO BAY LEAVES ,

ONE TEA SPOON OF MINCED GARLIC , ONE TABLE SPOON OF OIL, A PINCH OF SALT AND CRACKED PEPPER, 1/2 A CUP OF APPLE JUICE.

1 LARGE DUCK

SALT

PAPRIKA

GROUND GINGER

1 SMALL ONION GRATED

1 CUP RED WINE

1/3 CUP BROWN SUGAR

1 TABLESPOON CORNFLOUR

1/4 TEASPOON SALT

2 TEASPOON GRATED LEMON RIND

CUT DUCK INTO QUARTERS AND REMOVE ANY EXCESS FAT. ARRANGE DUCK PIECES IN A SINGLE LAYER IN A BAKING DISH AND BAKE UNCOVERED IN A PREHEATED HOT OVEN FOR 30 MINUTES, REMOVE DUCK FROM OVEN AND POUR OFF FAT THAT HAS ACCUMULATED IN THE DISH. SEASON DUCK PIECES GENEROUSLY WITH SALT, PAPRIKA AND GINGER AND RETURN TO THE DISH. SPINKLE WITH ONION, POUR HALF A CUP OF WINE AND COVER DISH. CONTINUE COOKING UNTIL DUCK IS TENDER. ABOUT 45 MINUTES TURNING PIECES NOW AND THEN.

IN A SMALL SAUCEPAN COMBINE SUGAR, CORNFLOUR, SALT, LEMON RIND AND OTHER HALF OF WINE. BRING TO THE BOIL, STIR AND SIMMER UNTIL SMOOTH AND THICKENED. SPOON OVER DUCK AND BAKE UNCOVERED FOR ANOTHER 10-15 MINUTES BASTING OFTEN UNTIL DUCK IS GLAZED.

1X2.25 KG DUCK

2 ORANGES

5 CLOVES OF GARLIC CRUSHED

SALT

FRESHLY GROUND PEPPER

3 TABLESPOONS BUTTER

1 1/2 CUPS OF DRY WHITE WINE

1 TEASPOON FLOUR

1 TEASPOON BUTTER

REMOVE EXCESS FAT FROM INSIDE THE CAVITY OF THE DUCK AND WIPE THOROUGHLY WITH PAPER TOWEL. CUT UNPEELED ORANGES INTO QUARTERS AN STUFF INTO DUCK WITH GARLIC, SALT AND PEPPER. SECURE WITH SMALL SKEWERS. MELT 3 TABLESPPONS OF BUTTER IN A FRYING PAN AND BROWN DUCK ALL OVER. THEN PLACE DUCK DIRECTLY ONTO OVEN GRID WITH A BAKING DISH UNDERNEATH. COOK 25 MINUTES ON EACH THIGH THEN ON THE BACK FOR 30 MINUTES UNTIL TENDER. WHEN JUICES START TO DRIP INTO THE DISH BELOW GRADUALLY STIR IN THE WINE AND BASTE THE DUCK SEVERAL TIMES. WHEN DUCK IS COOKED THERE SHOULD BE A DELICIOUS GRAVY IN THE DISH BELOW. SKIM OFF EXCESS FAT. PLACE THE BAKING DISH OVER DIRECT HEAT AND WHISK IN THE FLOUR AND BUTTER. STIR UNTIL THICKENED AND SERVE WITH DUCK.

1X2 KG DUCK

SOFTENED BUTTER

JUICE OF 1/2 LEMON

1/2 CUP ORANGE JUICE

1 TEASPOON GELATINE

SALT AND PEPPER

STUFFING

3/4 CUP CHOPPED RASINS

1/4 CUP CHOPPED STONED PRUNES

2 MED ONIONS GRATED

1 LARGE ORANGE PEELED AND CHOPPED

SALT AND PEPPER

2 CUP BREAD CRUMBS

1/2 TEASPOON DRIED MARJORAM

1 TABLESPOON GRATED LEMON RIND

1 TABLESPOON MELTED BUTTER

MAKE THE STUFFING AND FILL THE DUCK. CLOSE THE OPENING WITH SKEWERS. TIE OPENING AND PUT INTO A GREASED BAKING DISH . RUB THE SOFTENED BUTTER OVER THE DUCK AND COVER LOOSLEY WITH FOIL MAKING SURE FOINS DOES NOT TOUCH THE BIRD. BAKE IN A MOERATE OVEN FOR 30 MIN BASTING OCCASIONALLY WITH PAN JUICES. REMOVE FROM DISH AND ALLOW TO COOL BEFORE CHILLING IN REFRIGERATOR.

HEAT THE FRUIT JUICES, SPRINKLE THE GELATINE OVER, ADD SALT AND PEPPER AND STIR UNTIL GELATINE HAS DISSOLVED. CHILL MIXTURE UNTIL IT HAS THE CONSISTENCY OF EGG WHITE. BRUSH OVER DUCK AND PUT IN FRIDGE TO SET. GLAZE DUCK AND CHILL AGAIN UNTIL SET.

STUFFING

POUR BOILING WATER OVER FRUIT AND LEAVE FOR 10 MINUTES. DRAIN THOROUGHLY,. ADD ONIONS, ORANGE, SALT AND PEPPER, BREADCRUMBS, MARJORAM,LEMON RIND AND MELTED BUTTER.

1X2.25KG DUCKING

SALT AND PEPPER

GRATED RIND 1 ORANGE

2 CLOVES GARLIC CRUSHED

1 SMALL ONION CHOPPED.

3 TABLESPOOONS SOY SAUCE

3 TABLESPOONS SHERRY

.2 TABLESPOONS HONEY

RUB INSIDE DUCK WITH SALT AND PEPPER AND ORANGE RIND. PIERCE ALL OVER WITH A SKEWER AND BAKE ON A RACK IN BAKING DISH IN A MODERATE OVEN. COMBINE OTHER INGREDIENTS AD BRUSH OVER DUCK WHILE COOKING. COOK UNTIL TENDER ABOUT 2 HOURS.

4 TABLESPOONS BUTTER

1X1.5KG PHEASANT TRUSSED

4 LARGE GRANNY SMITH APPLES PEELED CORED AND SLICED

2 TEASPOONS SUGAR

1 1/4 CUPS CREAM

1 TABLESPOON LEMON JUICE

SALT AND GROUND PEPPER

MELT HALF THE BUTTER IN A LARGE PAN. ADD PHEASANT AND BROWN ALL OVER. REMOVE. ADD REMAINING BUTTER, APPLES AND SUGAR AND COOK UNTIL SOFT. PLACE APPLES IN AN OVENPROOF DISH AND ADD PHEASANT AND POUR OVER BUTTER MIXTURE. COVER AND BAKE IN A MODERATE OVEN 40 MINUTES. POUR CREAM, LEMON JUICE, SALT AND PEPPER OVER REPLACE LID AND COOK UNTIL TENDER.