1. Worldatos
www.worldatos.com
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Worldatos
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THE BEST FOOD RECIPES
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2. Worldatos
www.worldatos.com
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Worldatos
Dear Internaut,
You have just bought THE BEST FOOD RECIPES MANUAL, we congratulate you and we
wish you success in your undertaking.
If you require more information or if you have any difficulties to download your manual on
your HD, please contact us , E-mail: erip@worldatos.com.
s
oWorldatos
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Best greetings and welcome to the world of
rl d
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3. TANDOORI CHICKEN
Worldatos -3-
Ingredients
4 Chicken Legs and Breasts (Skinned)
1/2 Tablespoon ·
Tandoori Paste
1 Teaspoon ·
Kashmiri Massalla
1 teaspoon ·
Garam Massalla
1 tablespoon Lemon Juice
2 Teaspoons Mint Sauce
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1 Crushed Garlic Clove
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250ml Natural Yoghurt
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Finely Chopped ·
Coriander Leave
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Finely Chopped Chilli (Optional)
(Serves 4 as a Starter)
Preparation
Deeply score the chicken with a sharp knife.
Add all the ingredients together in a bowl and mix well together.
Add the chicken to the mixture and let marinade for 4 or 5 hours, or leave overnight.
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Place the marinated chicken on a tray and place under a preheated very hot grill. Cook for
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approx. 30-40 minutes, turning once. The chicken is cooked when the juices run clear from the
thickest part of the chicken when pierced with a skewer.
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Serve with a fresh green salad, lemon and a mint yoghurt dip.
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4. Worldatos -4-
CHICKEN WITH GARLIC & GINGER
Ingredients
Pkg.chicken legs (to suit your size family)
LaChoy Soy Sauce
chopped garlic (in a jar)
ground ginger
Preparation
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12-24 hrs ahead of time marinate chicken as follows:
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Put chicken in container. In small bowl put 1 1/2 teaspoons of garlic and 1 small bottle of soy
sauce (what I use for 8-10 legs) stir and pour over the chicken. Sprinkle ginger over legs. Half
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way thru (6-12 hrs.) turn legs and sprinkle with ginger.
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Preheat oven to 425. Line cookie sheet with tin foil. Cook for 15 minutes then turn oven to 350
and finish cooking (approx.40 min).
Per serving
serve this with macaroni salad.
CELEBRITY CHICKEN
Ingredients
6 chicken pieces
1 pkg onion soup mix (in box)
1/2 cup ketchup
1/2 cup brown sugar
1/4 cup water
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Preparation
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Arrange chicken pieces in a casserole dish or roaster. Mix all ingredents together and
pour over chicken. Cover and cook at 375. for about 1 hour. double the sauce amount if you like
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lots.
Very Tasty.
Per serving
Enjoy
sweetsue41

5. Worldatos -5-
CHICKEN AND RICE
Ingredients
Chicken legs or thighs or breast or all(no jokes!)
2 cups minute rice
1 can cream of mushroom
1 can cream of celery
1 packet of Lipton on soup dry
Preparation
1. Set oven on 325
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2. Put cream of mushroom and cream of celery in sauce pan (DO NOT ADD WATER OR
MILK)and blend tell warm.
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3. Pour that in cake pan (9inches by 13inches.)
4. Pour Dry rice on top of that and stir together and spread evenly on bottom of pan.
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5. Set chicken on top. so it doesn’t over lap.
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6. sprinkle Lipton Onion soup all over the top of everything,
7. cover with foil
8. cook for ONE HOUR
Per serving
You will love this recipe, the prep time is fast and all you have to do is make a veggie
when it is done!!!!
RANCH CHICKEN
Ingredients
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4-boneless,skinless chicken breast halves
1/4-cup ranch dressing
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1/3-cup seasoned dry bread crumbs
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2-tablespoons olive or vegetable oil
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Preparation
Dip chicken into dressing,then coat with bread crumbs.
Heat oil in 10inch skillet over medium heat..Cook chicken in oil 12-15 minutes,turning once,until
outside is golden brown and juice is no longer pink when centers of thickest pieces are cut.
Per serving
Serves 4 people

6. Worldatos -6-
GRILLED PASTE CHICKEN
Ingredients
1 whole chicken cut up into 8 pieces skin & external fat removed (except for wings)
Seasoning Paste: 1 teaspoon whole coriander seeds, roasted and then ground 1 teaspoon
salt 1/2 teaspoon freshly ground black pepper 1 teaspoon red chili powder 2 teaspoons garlic
minced fine 2 teaspoons fresh ginger minced fine 2 tablespoons lemon juice or white wine
vinegar or a combination of the two. 1 tablespoon olive oil
Preparations
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Make the seasoning paste:
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Toast the coriander seeds in a hot skillet (cast iron is best) over med low heat until
they just start to become fragrant, about 3 to 5 min. Remove from heat & allow to cool a few
minutes. After cooling, grind to powder using either a coffee grinder or a mortar & pestle or
the back of a heavy pan against a cutting board. In a small bowl mix all seasoning ingredients
together into a thick paste.
And finally:
Remove the skin and make 2-3 deep cuts in each chicken piece. Rub the paste all
over the chicken pieces working it into the cuts and marinate 4-5 hours or overnight in the
fridge.
Grill the chicken directly on the grid starting with what used to be the skin side up at
325° to 350°. After about 20 minutes, turn chicken pieces over and cook until done, about
another 10 to 20 minutes.
Per serving
Serves four with some types of salad
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7. Worldatos -7-
BRANT’S BRINED BEER- BUTT BIRD
Ingredients:
1 roaster chicken
Brine
2 quarts water
1/2 cup salt
1/2 cup honey Wo
1/4 cup of red wine vinegar
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2 teaspoons ground cinnamon
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3 or so whole bay leaves
Dry Rub
Equal parts paprika and dark brown sugar
Mix in whole basil to taste
Add a little cayenne pepper
Beer-Butt Mixture
Mostly beer
Some red wine vinegar
Even less Worcestershire sauce
Preparation
Leave chicken in refrigerator while preparing the brine mixture.
Combine brine ingredients and bring to a boil over high heat.
Remove from heat and stir down any foam.
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Chill the mixture (warm water may spoil the chicken???).
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Clear chicken cavity and wash.
Place chicken in brine mixture, breasts facing down.
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Add water to cover the chicken and stir.
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Cover and refrigerate for 12 hours.
Discard brine mixture.
Rinse chicken thoroughly and pat dry with paper towel.
Apply dry rub between skin and meat By starting at the bottom of the front of the chicken, the
skin can by gently separated from the breasts. Try not to tear the skin.
For a prettier finished chicken, wipe off any dry rub on the outside of the skin, and lightly rub the
skin with butter.
Wrap tightly in plastic wrap, place in a plastic bag, and refrigerate for 24 hours.
Bring Egg to 275 degrees.
In a chicken sitter, combine the beer-butt mixture ingredients. Do not overfill.
Set sitter on a drip pan, and set the chicken on the sitter.
Using a Polder in the thigh, cook at 250 - 275 degrees until 180 degrees internal. The breast
should be about 170 when the thigh hits 180.
7-pounder was done in a tad over 2-1/2 hours, though at home it has taken up to 4
hours . I started with four small chunks of hickory and a handful of sugar maple chips, and
added another handful of sugar maple chips after about an hour and a half. I did not soak the
wood first.

8. Worldatos -8-
FINGER LICKING GOOD CRISPY GARLIC CHICKEN
Dipped and Coated
Ingredients:
1 Cup Melted Butter
1 Cup Honey
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3 Cup Instant potato flakes
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1 Cup Fresh grated parmesan cheese
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2 Tbs Parsley flakes
2 Tbs Garlic Powder
2 Cup Chopped onions
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10 Whole Garlic Cloves(chopped)
Preparation
Mix melted butter and honey together(dip chicken pieces)
Combine all other ingredients(coat each piece after dipping in honey and butter.
Chop 1 cup onion and 5 garlic cloves and sprinkle on hot coals.
Chop 1 cup onion and 5 Garlic cloves place in drip pan with water & 1 bottle italian salad
dressing. Place on rack over drip pan and let cook for 2 hours on med heat setting.
Special Instructions:
Remove all skin and fat from chicken pieces before coating.
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9. Worldatos -9-
HONEY MUSTARD CHICKEN.
Ingredients
When there’s no time to brine, this is our favorite way to do chicken on the Egg. Good
with smoke or without.
4 lb chicken, butterflied
3Tbs Dijon mustard
1 Tbs honey Wo
2 tsp soy sauce r ld
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2 Tbs olive oil
-salt & pepper
Preparation
• Flatten the chicken out, skin side up. Whack it with your fist to crack the breastbone (for easier
carving). Fold the wing tips back and tuck them under the chicken. Salt and pepper both sides.
• Blend the mustard, honey, soy and oil. Brush generously on both sides of chicken. Let sit at
room temperature for an hour or so, or cover and refrigerate for several hours.
• Roast over direct heat (no drip pan), at a grill temperature of 270 (about 300 dome).
• Start skin side up; after 50-60 minutes, flip the skin side toward the coals.
• Roast another 30 minutes or so, until skin is golden brown and crispy and the meat is done to
your liking.
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10. Worldatos - 10 -
INSPIRATION CHICKEN
Ingredients
Great chicken pieces with an asian twist.
1 1 Stalk of lemongrass
2 bs Brown Sugar
2 Tbs Creamy Peanut Butter
1 small onion chunked
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1 chunk of ginger root. ½ inch x ½ inch
3 Tbs Fish Sauce
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2 Tbs Peanut Oil
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3 Tbs Soy Sauce os
2 Tbs Rice Wine
4 Chicken Leg Quarters
Preparation
• Place all ingredients except chicken in blender, and blend into a thick marinade. Cut big
pieces of excess fat and hanging skin from chicken legs. Pour a little marinade under the skin of
each leg, and work into “pocket”. Place legs in big ziplock bag, and pour in remaining marinade.
Marinate overnight, or a few hours at least. Lay legs, skin down, on wax paper and sprinkle
sesame seeds on top.
• Preheat cooker, with firebricks and drip pan, and second grate, to 400. Place chicken on grill
skin up, and sprinkle more sesame seeds on top. Cook at 400 for 1 hour. Flip over and cook
another 30 minutes.
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• These will be a beautiful color, and the skin is wonderful. I usually don’t eat the skin, but I do with
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this dish.
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11. Worldatos - 11 -
SOY/LEMONGRASS CHICKEN
Ingredients:
1 talk Lemongrass chopped
1 Small Onion
½ Cup Soy Sauce
4 Tbs white or rice wine
2 Tbs Turbinado Sugar Wo
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2 Tbs Tamarind Concentrate (or any fruit preserves)
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1 tsp Siracha Chili Sauce (or Hot Sauce of your choice)
1 Tbs Sesame Oil
1 tsp Cracked Pepper
6-8 Chicken thighs (thighs work best, dark meat tastes best)
Preparation
Cut excess fat and hanging skin off of thighs. Chop Lemongrass, and chunk onion.
Throw all ingredients, except chicken thighs, in blender and blend until a smooth liquid. Place
chicken in gallon size ziplock. Dump marinade over chicken. Zip bag and work marinade into
chicken. Try and get it under the skin. Refrigerate 4 to 24 hours.
Preheat egg to 400 with firebricks, or some kind of ceramic mass. I used weber grate
on bottom, 3 thin firebricks flat, 2 on their sides, with second grate on top. Drip pan on flat
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firebricks. Cook for 1 hour with skin up. Flip and cook until done. Polder 175, or juice runs clear.
We pull of skin before eating. If you eat the skin and want it crispy, cook at 500 for 45 minutes.
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Enjoy dinner, and please post results.
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Add garlic to marinade as a variation.
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Add cayenne or hot spices to marinade as desired.

12. Worldatos - 12 -
SHRIMP-STUFFED CHICKEN BREAST.
This is good for a tail gate party
Ingredients:
4 fresh,boneless,skinless chicken breast
4 Tbs Wisconsin butter,melted
1 tsp seasoned salt
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1 tsp paprika
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4 Cup cooked instant wild rice
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Stuffing os
8 Oz salad shrimp,cooked
1 Cup ½-inch diced Wisconsin Swiss cheese
½ Cup sliced green onions
4 Tbs mayonnaise -1 teaspoon dill weed
Preparation
Mix stuffing ingredients in a 2-quart mixing bowl.Place chicken breast on a chopping
block and pound almost flat with the back of a meat cleaver or use a saucer.Fold each chicken
breast around ¼ of the stuffing mixture.Place stuffed chicken breast in a 12-inch greased pan,cast
iron will work to.Top with melted butter,seasoned salt and paprika.
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Bake uncovered on the EGG at 375 degrees Fahrenheit for 30 minutes.
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Using a large spoon,place chicken breasts on top of wild rice.
rl d
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13. Worldatos - 13 -
Easy Grilled Chicken
Ingredients
1 whole chicken cut up into 8 pieces skin & external fat removed (except for wings)
Seasoning Paste: 1 teaspoon whole coriander seeds, roasted and then ground 1 teaspoon salt
1/2 teaspoon freshly ground black pepper 1 teaspoon red chili powder 2 teaspoons garlic minced
fine 2 teaspoons fresh ginger minced fine 2 tablespoons lemon juice or white wine vinegar or a
combination of the two. 1 tablespoon olive oil
Preparation
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Make the seasoning paste:
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Toast the coriander seeds in a hot skillet (cast iron is best) over med low heat until they
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just start to become fragrant, about 3 to 5 min. Remove from heat & allow to cool a few minutes.
After cooling, grind to powder using either a coffee grinder or a mortar & pestle or the back of a
heavy pan against a cutting board. In a small bowl mix all seasoning ingredients together into a
thick paste.
And finally:
Remove the skin and make 2-3 deep cuts in each chicken piece. Rub the paste all over
the chicken pieces working it into the cuts and marinate 4-5 hours or overnight in the fridge.
Grill the chicken directly on the grid starting with what used to be the skin side up at 325°
to 350°. After about 20 minutes, turn chicken pieces over and cook until done, about another 10
to 20 minutes. Enjoy.
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14. Worldatos - 14 -
HOT WINGS
Ingredients
Breaded hot wings that are crispy and easy.
½ Cup Milk
1 egg
½ Cup flour
½ Cup corn meal Wo
½ tsp cayenne pepper r ld
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½ tsp white pepper
½ tsp black pepper
1 tsp garlic powder
1 tsp onion powder
Chicken Wings
Preparation
Prepare the milk/egg wash
Mix all the dry ingredients
Dredge the wings thru the wash, and then roll in the dry spices.
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Let the wings rest in the refrigerator for 30~45 minutes for the coating to set.
Cook over direct heat for about 45 minutes at 250 degrees turning about every 10 minutes
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to prevent burning. After 25 minutes baste wings with Louisiana hot sauce/butter whenever you
turn them over.
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Use 1 or 2 chunks of Hickory for a smokey flavor and cook until the juices are clear.
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15. Worldatos - 15 -
CHICKEN PIE WITH STUFFING CRUST
Ingredients
2 cups lowfat chicken broth
3 cups unseasoned dry bread cubes
1 full cup diced cooked chicken breast
3/4 cup finely chopped celery
1/3 cup shredded reduced fat cheddar cheese
2/3 cup nonfat dry milk powder
1 cup water
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1 egg
1 teaspoon dried onion flakes
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1/8 teaspoon black pepper
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1/2 teaspoon poultry seasoning,br> dash paprika
Preparation
Preheat oven to 350 degrees. Sray a 9 inch pie plate with cooking spray. In a medium
saucepan, bring chicken broth to a boil. Add bread cubes. Remove from heat and mix well until
bread cubes are soft. Cool slightly. Press mixture into pie plate. Bake for 15 minutes or until
crust is slightly brown. Place pie plate on a wire rack and let set for 5 minutes. Evenly place
chicken in bottom of shell. Sprinkle celery & cheese over top. In a medium bowl, combine dry
milk powder & water. Add egg, onion flakes, pepper, and poultry seasoning. Mix well using a wire
whisk. Pour milk mixture evenly over top. Sprinkle top with paprika. Bake for 35 to 40 minutes or
until golden and a knife inserted in center comes out clean. Place on a wire rack and let set for
5 minutes.
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16. Worldatos - 16 -
AUSTRIAN STUFFED CHICKEN
Ingredients
3 oz sliced mushrooms
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1 fine diced medium onion
1 tbsp safflower oil
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2 1/2 cups cooked rice, cold
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1/2 cup peas
1 1/4 tsp salt, pepper,thyme leaves and basil
1 egg
4 1/2 lbs chicken
2 cups tomato sauce*
1/4 cup butter
2 minced garlic cloves
2 diced carrots
1 diced onion
2 diced celery stalks
3 1/4 lbs peeled, seeded and chopped tomatoes
3 bay leaves
1 tsp thyme leaves, oregano, basil
2 tsp salt
Preparation
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In a large kettle heat butter and saute the garlic,carrots,onion and celery until tender. Add
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tomatoes and seasonings. Reduce heat and simmer for 3 hours.
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Strain the sauce and return to pot continuing to simmer to desired thickness.
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Saute the mushrooms and onion in a large skillet with the oil until all the liquid has evaporated.
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Cool to room temperature. Blend into the cooked rice along with the peas, seasonings and egg.
Stuff this mixture into the chicken. Place the chicken in a roasting pan and roast in a 325 degree
oven for 2 1/2 hours. Check for doneness. Remove the chicken from the oven. Scoop the
stuffing into a serving dish, carve the chicken and serve with tomato sauce on the side.

17. Worldatos - 17 -
ITALIAN STILE CHICKEN
Ingredients
1/2 c. regular or light salad dressing or mayonnaise
1 tsp. dried oregano leaves or italian spice
3-3 1/2 lbs. chicken pieces
1 c. crushed corn flakes
1/4 c. grated parmesan cheese
1 tsp. garlic salt
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1/4 tsp. pepper
Preparation
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Mix dressing with oregano or italian spice and brush on chicken pieces. Mix cereal,
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cheese, salt and pepper and coat chicken. Place in 9x13 inch pan and bake at 350 degrees for
1 hour or until chicken cooked through.
Tip: You may use any spice you like in substitution for the oregano.
ROAST CHICKEN AND SMOTHERED POTATOES
INGREDIENTS
3 tbsp Olive Oil
3 lb frying chicken (or pieces)
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3 medium red onions, cut in quarters
8 new potatoes, cut in half
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1 tbsp. rosemary
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2 large cloves garlic, finely chopped
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Preparation
Preheat oven to 425. Grease a 9x13 baking pan with 1 Tbsp olive oil.Put potatoes in the
middle of the baking dish and sprinkle the rosemary and garlic over them. Flatten the chicken
out over the potatoes and surround with the onions. Drizzle and spread the remaining 2 tbsp
olive oil, and salt and pepper generously. Cook chicken 45-50 minutes until skin is browned.
Pour off liquid and garnish with rosemary. Serve hot or cold.

18. Worldatos - 18 -
SWEET AND SOUR CHICKEN WINGS
Ingredients
25-30 chicken wings (cut tips off)
Marinade:
1 c soy sauce
1 c water
1/4 c oil
1/4 c pineapple juice
1 t ginger
1 t garlic salt Wo
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Preparation
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Soak wings in marinade at least overnight. Shake and turn container once in awhile. Bake at
350 for 1 1/2 hours on foil.
ROAST CHICKEN AND SMOTHERED POTATOES
INGREDIENTS
3 tbsp Olive Oil
3 lb frying chicken (or pieces)
3 medium red onions, cut in quarters
8 new potatoes, cut in half
1 tbsp. rosemary
2 large cloves garlic, finely chopped
Preparation
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Preheat oven to 425. Grease a 9x13 baking pan with 1 Tbsp olive oil.Put potatoes in the
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middle of the baking dish and sprinkle the rosemary and garlic over them. Flatten the chicken out
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over the potatoes and surround with the onions. Drizzle and spread the remaining 2 tbsp olive oil,
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and salt and pepper generously. Cook chicken 45-50 minutes until skin is browned. Pour off liquid
and garnish with rosemary. Serve hot or cold.

19. Worldatos - 19 -
CHEESEY CROCK-POT CHICKEN
Ingredients
6 Boneless, skinless chicken breasts
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garlic powder, salt, pepper
2 cans cream of chicken soup
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1 can cheddar cheese soup
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Preparation
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Rinse chicken and sprinkle with salt, pepper and garlic powder to taste.
Mix undiluted soup and pour over chicken in a crock pot.
Cook on low all day.
Serve this over rice or noodles.
CHICKEN & BROCCOLI BAKE
Ingredient
4 chicken breasts
1 head broccoli (cut in florettes)
1 onion (diced)
1 can reduced fat cream of chicken soup
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1 cup fat free sour cream
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½ tsp. garlic powder
2 cups cooked rice
Preparation
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Boil chicken and cut bite sized. Steam broccoli to desired doneness. Mix soup, sour
cream and garlic together. Place cooked, rinsed and drained rice in the bottom of a baking dish
sprayed with cooking spray. Add a layer of chicken, then broccoli. Sprinkle with onions. Cover
with some of the soup mixture. Repeat layers. Repeat until all ingredients are used, ending with
the soup mixture. Bake in a preheated 350° oven until bubbly.

20. Worldatos - 20 -
CROCKOT BARBEQUED CHICKEN
Ingredients
4-6 pieces chicken (may use boneless breasts)
1 bottle BBQ sauce (any flavor)
1/2 cup white vinegar
1/2 cup brown sugar
1 tsp. mesquite seasoning
½ tsp. garlic powder
1/2-1 tsp. red pepper flakes
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Preparation
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Mix BBQ sauce with all ingredients.
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Place chicken in crockpot.
Pour sauce over all. os
Cook slowly in crockpot about 4-6 hours.
CAJUN CHICKEN SANDWISH WITH CREAMY CUCUMBER SLAW
Ingredients
6 boneless, skinless chicken breast halves
6 tablespoons Cajun seasoning
1 tablespoon olive oil
6 Kaiser rolls, toasted
Creamy Cucumber Slaw: recipe follows
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Preparation
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Sprinkle chicken with Cajun seasoning, coating well. In large frypan over medium low heat,
place olive oil. Add chicken and cook about 10 minutes or until lightly browned; turn and cook
about 5 minutes more or until fork tender. Place 1 chicken breast half on each roll; top with
Creamy Cucumber Slaw. Makes 6 servings.
Creamy Cucumber Slaw: In medium bowl, mix together 2 cups shredded cabbage, 1/4 cup
sliced green onions, 1/4 cup thinly sliced radishes and 2 tablespoons minced fresh parsley. In
blender container, place 1 small peeled and seeded cucumber, 1/2 cup sour cream, 1 tablespoon
fresh lemon juice, 1 tablespoon sugar, 1/2 teaspoon prepared mustard and 1/4 teaspoon salt.
Process until smooth and stir in 1/2 teaspoon celery seed. When ready to serve, mix together
cabbage mixture and cucumber mixture.

21. Worldatos - 21 -
AROMATIC AFRICAN CHICKEN
Ingredients
6 broiler-fryer chicken breast halves, skinned and boned
1/4 cup light rum
1 tablespoon soy sauce
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1 tablespoon dark brown sugar
1/2 teaspoon minced fresh ginger
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1/8 teaspoon ground cloves
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1 garlic clove, minced
1 tablespoon canola oil
1/4 cup, plus 2 tablespoons sliced green onion
1 pound sweet potatoes, peeled, cut in 1-1/2 inch cubes
2 cups okra, cut in 1-1/2 inch pieces
2 medium tart apples, cored and cut in 1/2 inch rings
1 can (14 oz.)low sodium chicken broth
1-1/2 teaspoons cornstarch
2 teaspoons water
1/8 teaspoon pepper
2 tablespoons fresh
lime juice
lime slices
Preparation
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In shallow glass baking dish, place chicken in single layer. In small bowl, make marinade by
mixing together rum, soy sauce, brown sugar, ginger, cloves and garlic. Pour over chicken,
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cover and chill 30 minutes. Remove chicken from marinade and dish. Reserve marinade. In
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electric skillet (or large frypan), place oil and heat to medium temperature. Add chicken and
cook about 8 minutes or until brown on all sides. Add 1/4 cup green onion, sweet potatoes,
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okra, apple rings, chicken broth and reserved marinade. Cover; reduce heat and simmer
about 30 minutes or until vegetables are tender and fork can be inserted in chicken with ease.
Remove chicken and vegetables to serving platter; keep warm. Increase heat to high
temperature and bring liquid in frypan to a boil, stirring until liquid is reduced by about 1/3. In
small cup, place cornstarch; add water and stir until smooth. Add to frypan and cook, stirring,
1 minute, or until liquid has thickened. Stir in pepper and lime juice. Spoon sauce over
chicken and vegetables. Sprinkle with remaining 2 tablespoons green onion and garnish with
lime slices. Serve over couscous with raisins. Makes 6 servings.

22. Worldatos - 22 -
CHICKEN BREAST SAUTE WITH NEW POTATOES
Ingredients
1/2 cup butter or margarine
4-6 large chicken breasts
1 sliced onion
1 minced clove garlic
2 tablespoons flour
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1/2 teaspoon salt
1/4 teaspoon pepper
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1 chicken bouillon cube
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1/4 tespoon pepper
1 small can white potatoes, drained
1/4 cup red wine
1 cup hot water
snipped parsley
Preparation
In hot butter in large skillet, saute chicken breast on both sides until brown. Add onion,
garlic,. Cook about 5 minutes. In small bowl combine flour, salt, pepper, slowly, stir on bouillon
cube dissoved in hot water; pour over browned chicken. Cook slowly, coveryed, about 25 minutes
or until chicken is tender. Add potatoes and wine; heat. Garnish with parsley.
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23. Worldatos - 23 -
CHICKEN CIOPPINO
Ingredients
1 whole fryer (about 3 1/2 pounds), cut into pieces
1 pound fresh cleaned shrimp
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1 28-ounce can crushed whole tomatoes with liquid
1 8-ounce can tomato sauce
1/2 cup dry white wine
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1 cup chicken broth
1 small red or green bell pepper, diced
1 cup chopped onion
4 cloves garlic, minced os
3 tablespoons olive oil
6 tablespoons fresh parsley, minced
6 fresh basil leaves, chopped
6 thin lemon slices
1/8 teaspoon white pepper
1/8 teaspoon salt
1 pound cooked spaghetti or other pasta
Preparation
Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add chicken
and sauté until golden on all sides, about 3 minutes per side. Remove to platter; drain any
chicken fat from skillet. Reduce heat to medium-low and add remaining olive oil, onion, garlic
and bell pepper. Sauté for 3 to 4 minutes until soft. Add tomatoes, tomato sauce, wine, broth,
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basil, lemon slices and 5 tablespoons parsley; cover and simmer for 15 minutes to allow flavors
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to blend. Add chicken and simmer partially covered for another 30 minutes until chicken is
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tender. Add shrimp, simmering on low heat for 5 minutes longer. Serve chicken and shrimp with
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sauce in deep plates over pasta. Garnish each portion with remaining parsley. Serves 4.
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24. Worldatos - 24 -
MEXICAN-STYLE CHICKEN
Ingredients
2 frying chickens (2 1/2-3lbs each) — cut up
1 quart water
1 bay leaf
2 cloves garlic — crushed
few peppercorns
1 tablespoon salt
1 cup onion — chopped
1/4 cup oil Wo
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1 can Italian-style tomatoes (or 4 fresh) — chopped
2 cans green chiles(mild)
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1/2 teaspoon oregano
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4 cloves garlic — mashed
Preparation
Poach chicken pieces until almost tender, about 15 minutes, in 1 quart of
well-seasoned water, adding bay leaf, 2 garlic cloves, peppercorns, and
salt. Let chicken cool in broth. Sauté onion until golden in hot oil in deep kettle
or dutch oven. Add the tomatoes (do not blend tomatoes, just break them with your hands)
and chiles. Season sauce with salt, black pepper, and oregano. Add 2 cups reserved chicken
stock. Boil 5 minutes, add mashed garlic, and correct seasoning. Place chicken in baking dish,
pour all of the sauce over it, cover, and bake in 350 deg. oven for 15 minutes, until bubbly.
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25. Worldatos - 25 -
CLASSIC ROAST CHICKEN
Ingredients
1 stalk celery
1 Roasting chicken about 3 1/2 pounds
1/2 teaspoon dried thyme
1/2 teaspoon salt
1 tablespoon butter, softened and divided
1 onion, quartered
Wo
Preparation
r ld
Preheat oven to 475 degrees.
at
Slice celery.
os
Sprinkle inside cavity of chicken with thyme and salt; add 1 teaspoon butter.
sliced celery and onion.
Rub outside of chicken with remaining butter.
Tuck wings tips under back of chicken.
Place chicken breast side down on rack in roasting pan.
Add enough water to cover bottom of pan.
Roast for 10 minutes.
Reduce temperature to 375 degrees.
Roast for 20 minutes or longer.
Turn chicken breast-side up.
Roast until chicken is browned, about 30 minutes longer.
Substitute a whole boned turkey breast for the roasting chicken if your family prefers white
meat.
Buy the largest chicken available.
Though the initial cooking time will be longer, you’ll save time in the end because you’ll
have leftovers for another meal or two
os
Save washing another pan.
at
Make gravy to accompany the chicken directly in the roasting pan.
d
Stir 1 tablespoon flour for each cup of pan juices and small amount of water into the roasting
rl
pan. Cook the gravy over medium-high heat, stirring continually until thicken.
Wo

26. Worldatos - 26 -
MEXICAN-STYLE RICE
Ingredients
In Mexico, rice dishes are often served as a separate course, as a dry soup (sopa seca)
replacing the usual liquid soup.
Whenever the phrase a la Mexicana is used, the dish has been prepared with onions
and tomatoes.
2 cups long-grain rice Wo
2 tomatoes
r ld
at
1/4 cup oil
os
1/3 onion, in chunk
2 whole cloves garlic
4 cups chicken stock or water
1 small sprig parsley
3 whole chile serranos (optional)
1/2 cup chopped carrot
1/4 cup shelled green peas
Preparation
Soak the rice for 5 minutes in warm water, rinse well and drain.
Meanwhile, puree the tomatoes in a blender and strain.
Heat the oil in a skillet, add the onion and garlic and sauté for 2 minutes.
Add the rice and sauté, stirring until translucent and the grains seperate.
Pour off excess oil.
Add the pureed tomatoes to the skillet with the rice.
Cook for 4 minutes and add the stock, parsley, chiles, carrot and peas.
os
d at
rl
Wo

27. Worldatos - 27 -
KANGAROO
Ingredients
Kangaroo Spinach & Prosciutto Rolls
500 gms Southern Game Meat kangaroo fillets
40 slices prosciutto
1 bunch spinach
4 purple Congo potatoes
1 pack baby corn Wo
chives
r ld
at
1 bunch spring onion bulbs
sprinkle dried herbs
50 ml red and yellow capsicum sauces
os
Preparation
Lay 10 slices prosciutto flat for each fillet. Blanch spinach; leaves then lie 5 leaves on top of the
prosciutto. Put kangaroo fillet on top of the prosciutto and spinach leaves, roll and fix in place.
Bake roll in a preheated oven at 1800 for 10 -12 minutes.
Let meat roll rest before slicing (approx. 5 minutes) Cut purple
Congo potatoes into preferred shape and sizes, then blanch in boiling water for 4 minutes and
season. Lightly poach fresh baby corn for 1 minute and wrap with chives. Saute spring onion
bulbs with fresh garden herbs and garlic. Assembly Cut roll into 4 even slices. Present overlapping
slices on plate with garnished vegetables to the side. Drizzle red and yellow capsicum sauces
over plate in an attractive design.
KANGAROO WITH ROASTED EGGPLANT AND CAPSICUM
os
at
Ingredients
2 red capsicums
rl d
Wo
1 medium eggplant
1/4 bunch curly endive
4 leaves radicchio lettuice
500 g kargaroo fillet
150 ml claret
1.5 litres strong beef stock
1 small tomato, diced
Preparation
Cut capsicums and eggplant into 1 cm wide strips and roast. Seal kangaroo in a hot frypan with
a little buttuer or oil, and finish cooking in a medium oven till done. Meanwhile, reduce wine to
two tablespoons and add stock.
Continue to reduce to 240 ml total volume. Correct seasoning. Whisk in a little unsalted butter
if a richer sauce is required. Rest meat for five minutes in a warm place before carving. To
serve, toss lettuce with a little butter in frypan till wilted and soft. Divide evenly between four
plated. Carve kangaroo and spread over lettuces. Arrange roasted vegetables around. Pour
sauce over vetables and sprinkle with diced tomato.

28. Worldatos - 28 -
Kangaroo Rump Roast with Grape Sauce
Ingredients
1 piece approximately 800 grams of kangaroo rump
500 grams seedless grapes, skinned
Wo
100 grams blanched almonds, chopped
r
1/2 litre sour cream
1 dl white wine
ld
50 grams unsalted butter
at
Preparations os
Melt the butter in a smallish saucepan or sauti pan. Brown the meat on all sides.
Season with salt and pepper to taste. Pour over the white wine and simmer gently for 20 minutes.
Remove the meat to a warmed dish and cover, allowing it to rest for 20 minutes before slicing
finely.
In the meantime, prepare the sauce: add grapes and almonds to the pan, simmer for
2 minutes, then pour in the sour cream and bring to the boil, stirring until the sauce thickens.
Season with salt and pepper to taste.
Per Serving:
Serves 4 , Arrange slices of meat on each plate, accompanied by tiny new potatoes,
spoon over the sauce and present with a side salad of finely chopped young celery, blanched
with almonds and the meat of an orange (all pith removed).
os
d at
rl
Wo

29. Worldatos - 29 -
Kangaroo Cutlets
Ingredients
20 Kangaroo cutlets
200 gms couscous
4 baby carrots
2 artichokes
2 baby egg plants
1 tblspn sesame seeds
1 pack snow peas
Wo
r
bunch peppermint
sprig of rosemary
ld
at
200 ml green peppermint oil
os
80 ml olive oil cracked pepper.
Preparation
In this dish we pan-fry marinated kangaroo cutlets which are served with a couscous
timble, baby carrots, pan-fried artichokes, char-grilled baby eggplant with a sprinkle of sesame
seeds on top and snow peas. The dish is sauced with a fresh peppermint and peppermint oil
sauce. Add olive oil to a hot pan and saute each cutlet for approximately 2 minutes on each
side. Leave to rest.
Place 10O gm of couscous into a bowl and cover it with warm water.
Put it to the side and let the water evaporate. Mould couscous into a pyramid or any
preferred shape, season with salt and pepper.
Vegetables: Pan-fry quartered artichokes. Blanch snow peas and baby carrots in
boiling water for four minutes. Chargrill eggplants then slice thinly and season with white sesame
seeds. Add a sprig of rosemary.
os
Sauce: Blend of a bunch of peppermint into liquid puree, boil for 1 minute, simmer on a very low
at
heat until reduced by 1/3. Take off heat, whisk in virgin olive oil, cracked pepper and chopped
peppermint.
rl d
Wo
Per serving
Serve4. Serve with peppermint oil sauce. Assembly Stack five cutlets in a mound with
bones up in the air, add vegetables to one side and drizzle sauce over the meat and around the
plate. Garnish with sprig of rosemary.

30. Worldatos - 30 -
Rack of Kangaroo in a Herb Crust
Ingredients
4 x 180 gms trimmed Southern Game Meat rack of kangaroo
20 gms each of fresh garden herbs e.g. coriander, lemon thyme, basil, parsley
2 eggs
2 artichoke
2 cloves garlic crushed
4 baby squash cups
1 pack shiitake mushrooms
1 tsp. yellow mustard seeds
50 ml cognac or brandy
1 pack snow peas
1 cup couscous Wo
1 large carrot cut into flowers
r ld
at
1 broccoli head
50 ml yellow capsicum oil
50 ml green capsicum oil
80 ml virgin olive oil os
Praparation
In this dish we present a baked rack of kangaroo in a herb crust, served with snow
peas stuffed with couscous and garden herbs, carrot flowers and blanched broccoli. We then
create an appealing presentation by using yellow and green capsicum oils to sauce the dish.
Season the rack with salt and pepper. Heat oil in a wok or heavy frying pan to very hot. Brown
the rack two minutes per side on all sides then set it to rest cover with foil for 10 minutes. Finely
chop a mixture of fresh garden herbs mixed together. Beat eggs and dip rack in egg mixture.
Set the rack in a baking pan with the meat side up. Sprinkle herb mixture on top of the meat side
and pat down firmly to form the crust. Bake rack in a preheated oven at 1800C for 8 -10 minutes.
Vegetables: Quarter artichoke and saute in fry-pan in olive oil and garlic, season to
taste. Blanch broccoli in boiling water for three minutes. Cut carrots into flowers (or preferred)
os
shape with cutter then blanch in boiling water for three minutes. Blanch yellow squash in boiling
water for three minutes, scoop out centre.
at
Saute shiitake mushrooms, onion, mustard seed and cognac in fry-pan in olive oil and
rl d
garlic. Place 100 gm of couscous into a bowl and cover it with warm water. Put it to the side
and let the water evaporate. Assembly Serve individual racks one per plate. Stuff squash with
Wo
shiitake mushrooms mix. Stuff snow peas with couscous and fresh garden herbs. Sauce:
Blend yellow capsicums in a food processor, boil puree for 1 minute, then simmer on a low heat
until reduced by one third. Take off heat, add 40 ml virgin olive oil, whisk and serve. Follow this
procedure for green capsicums.

31. Worldatos - 31 -
Kangoroo medallion
Ingredients
1 kg Southern Game Meat kangaroo fillets cut into medallions
2 royal blue potatoes
4 apricots
2 cups champagne
2 sprinkles dry mixed herbs
Wo
sprig of fresh mint
2 yellow zucchini
r
2 turnips
1 celery stick
ld
20 gms black sesame seeds
at
os
20 gms mustard seeds
1 pack shiitake mushrooms
1 clove garlic
80 ml olive oil
Preparation
This dish presents Southern Game Meats long fillets of kangaroo cut into medallions,
sautied with garlic and served with a dusting of black sesame and mustard seeds and
accompanied by red wine oil with a parsley garnish. Cut Southern Game Meat kangaroo fillets
into small medallions. Place fillets in very hot pan with 2 tblspn of olive oil and chopped garlic
and cook for 2 - 3 minutes on each side. Leave to rest.
Vegetables: Slice shiitake mushrooms, sauti with mustard seeds and garlic, then stack on top
of each other. Slice potatoes and pan-fry lightly, season with salt & pepper. Blanch sliced
zucchini, white turnips and sliced celery in boiling water for 4 minutes.
Sprinkle black sesame seeds on celery
os
at
Sauces: Blend 4 apricots in 2 cups of champagne and simmer for 15 minutes. Mix in
knob of butter and fresh chopped mint. Drizzle on plate in attractive pattern.
rl d
Wo

32. Worldatos - 32 -
Kangaroo Fillet & Mesclun Salad Stack
Ingredients
12 x kangaroo tenderloin fillets about 60 gms each
1/2 kg Mesclun salad
1 tub yoghurt
1 x 375 ml jar Tandoori marinade
4 tomatoes
Wo
r
200 ml vinaigrette dressing
2 parsnip
ld
150 ml olive oil
at
Preparation os
Mix 1 tub yoghurt and 4 tblspn tandoori spices. Marinate Southern Game Meat kangaroo
tenderloin fillets in this mixture in the refrigerator for 4 hours. Add 2 tblspn of olive oil and salt and
pepper to the marinade, then cook the fillets quickly on a high heat, in a well-oiled frying pan, for
5 minutes and leave to rest on a plate.
Whilst the meat is resting, wash lettuce leaves and arrange leaves in a tall stack.
Peel then deep-fry parsnips for 5 minutes or until golden brown, slice thinly long-ways. Slice
fillets in half, in long strips and arrange randomly across the stack on the plate with the slices of
parsnip. Puree tomatoes in blender, add vinaigrette dressing and whisk then dress all ingredients
with tomato vinaigrette.
os
d at
rl
Wo

33. Worldatos - 33 -
KANGAROO FILLET WITH SPRING VEGETABLES
Ingredient
500 gms Southern Game Meat Kangaroo tenderloin fillet
50 ml olive oil
150 gms Cajun spices
2 yellow zucchini
1 pack snow peas
1 bunch spring onion bulbs
sprinkle mixed dried herbs
Wo
1 pack baby corn
1 bunch chives
r
50 ml green, yellow and red capsicum oils
sprig of rosemary.
ld
at
Preparation
os
Dip fillets of kangaroo in olive oil to cover well. Roll oiled fillets in Cajun spices then
cover with plastic wrap and place in the refrigerator for 2 - 4 hours. Heat oil in a wok or heavy
frying pan to very hot. Brown fillets on all sides at a very high heat for two minutes then set to one
side, cover with foil and rest.
Slice zucchini and blanch in boiling water for 1 minute.
Blanch snow peas in boiling water for 1 minute. Saute spring onion bulbs with fresh
garden herbs. Blanch baby corn in boiling water for 1 minute and wrap with chives.
Per serving
Serve kangaroo meat and vegetables with red, yellow and green capsicum oil sauces. Add a
sprig of rosemary to garnish.
os
d at
rl
Wo

34. Worldatos - 34 -
RABBIT FRICASSEE
Ingredients
2 rabbits, about 3 pounds each, skinned and cut up
4 egg yolks, beaten
2 cups bread crumbs
1/8 tsp. mace
1/8 tsp. nutmeg
Wo
1/4 cup butter or oil for frying or a combination of both
r
2 cups brown gravy
1 cup dry red wine
ld
at
1/2 pound fresh mushrooms, sliced
os
2 Tbsp. each of butter and flour, cooked together to form a roux
Preparation
Rub the rabbit pieces with egg yolks and roll in bread crumbs to which you have
added the mace and nutmeg. Fry in the butter or oil in a black frying pan or Dutch oven until well
browned. Add theremaining ingredients and stir until thick. Cover and simmer until tender.
RABBIT IN RED WINE SAUCE
Ingredients:
1 rabbit, skinned and quartered
1 medium onion, coarsely chopped
os
2 carrots, coarsely chopped
at
1 can peeled tomatoes, about 14oz., juice retained and chopped, or
6 Roma tomatoes, peeled and chopped
rl
4 cloves garlic, crushed with skin on
d
Wo
1 tsp. dried oregano
1 tsp. dried rosemary
1 bay leaf
2 tbsp. tomato puree
salt and freshly ground black pepper to taste
1 bottle good quality red wine
olive oil
Preparation
Heat olive oil in a large, heavy skillet over medium heat. Fry rabbit in oil until brown on
all sides. Add garlic, onion, carrots and tomatoes and saute for 5 minutes. Add tomato juices
and remaining
ingredients except salt and pepper and bring to the boil. Lower heat and simmer for about 1 hour
or until sauce has reduced by half.
Season to taste. Serve hot with rice or vegetables on the side.

35. Worldatos - 35 -
RABBIT STEW
Ingredients
1 rabbit, cut into serving size pieces
8 ozs bacon, cut into strips
2 medium-sized onions, thinly sliced
1 garlic clove, finely chopped
Wo
3 large carrots, peeled and thinly sliced
r ld
at
16 fluid ozs dry red wine
3 tsp vegetable oil
1 tsp salt
6 black peppercorns os
2 sprigs parsley
2 cloves garlic, crushed
1 bay leaf
1/2 tsp dried thyme
Preparation
In a large shallow bowl, combine wine, oil, salt, peppercorns, parsley, garlic, bay and
thyme together and stir to mix well. Add rabbit pieces and baste them thoroughly. Cover the
dish and leave to marinate over-night or at least 12 hours. Remove the rabbit from the marinade
and dry on kitchen paper. Strain the marinade into a jug and reserve. Preheat oven to 350 F.
In a flame-proof casserole, fry the bacon strips over moderate heat until they are quite
crisp. Set aside. Add the onions, garlic and carrots to the fat in the casserole and cook them 5
os
- 6 minutes, or until lightly coloured. Add the rabbit pieces and turn frequently to brown them
at
evenly and quickly. Add the reserved marinade to the casserole and bring to the boil. Remove
casserole from the heat, add the bacon pieces and place in the oven.
rl d
Cook for 1 hour or until the thigh of the rabbit is tender when pierced with a fork.
Wo

36. Worldatos - 36 -
RABBIT WITH RED WINE, ORANGE AND ALLSPICE
Ingredients
1 rabbit, 2 1/2-3 lb, cut into 8 serving pieces
1 small carrot, sliced thin
Wo
1 large garlic clove, sliced thin
2 bay leaves, crumbled fine
r
1 tsp ground allspice
1/2 tsp pepper
ld
3 Tbsp olive oil
at
1 c dry red wine
2/3 c orange juice
1/2 tsp grated orange rind
os
3 Tbsp dark rum
2 Tbsp flour
sliced small oranges for garnish
Preparation
Discard loose fat from rabbit. Rinse & pat dry.
In a large bowl combine carrot, garlic, bay leaves, allspice, pepper, 1 Tbsp oil, wine,
orange juice, orange rind, and rum.
Add the rabbit. Chill, covered, turning occasionally, for 24 hours.
Remove rabbit from the bowl, reserving the marinade, & pat dry.
In a large skillet heat the remaining 2 Tbsp olive oil & brown the rabbit. Sprinkle with 1
Tbsp flour, turn it, and brown the flour. Repeat with the remaining 1 Tbsp flour.
Transfer the rabbit to a large casserole. Salt to taste.
os
Deglaze the skillet with the reserved marinade. Pour over the rabbit.
at
Cook, covered at 350deg F for 1-1 1/2 hours, basting twice, till very tender.
d
Transfer to a heated platter, pour sauce over it, and garnish with sliced orange.
rl
Wo

37. Worldatos - 37 -
RABBIT IN BRANDIED WINE SAUCE
Ingredients
1 lg Or 2 small rabbit[s]
Seasoned flour, for dredging
1/4 lb Diced salt pork
1/4 c Shallots; chopped OR
Wo
1/4 c Onion; chopped PLUS
1 cl Garlic; minced
1 c Mushrooms, sliced
3/4 c Chicken stock r ld
3/4 c Dry red wine
at
1 1/2 oz Brandy
2 ts Butter os
2 ts Flour, opt’l
1 sl Lemon rind
10 Peppercorns
2 Parsley sprigs
2 Ribs leafy celery
1 Bay leaf
1 Dried chile pepper; opt’l
Preparation
Skin, clean, cut into pieces and dredge the rabbit[s] in flour. In a skillet render the salt
pork and saute the shallots and mushrooms 5 min.
os
If you don’t have shallots, substitute mild onion plus a small clove ofgarlic. Remove
and reserve the mushroom mixture. Saute the rabbit pieces until browned. Add the stock, wine
at
and spice bag and simmer until tender, about 2 hours. Remove the spice bag and add the
rl d
mushroom mixture 10 minutes before serving. Just before serving stir in a jigger of brandy and
a swirl of butter. The gravy can optionally be thickened with a slurry of flour and water. Or the
Wo
flour and butter can be made into a roux and added.

38. Worldatos - 38 -
FRICASSEE OF RABBIT
Ingredients
2 rabbits, about 3 pounds each, skinned amd cut up
4 egg yolks, beaten
2 cups bread crumbs
1/8 teaspoon mace
1/8 teaspoon nutmeg
Wo
1/4 cup butter or olive oil for frying
2 cups brown gravy
1 glass (1 cup) red wine
r ld
at
1/2 pound fresh mushrooms, sliced
Salt to taste
os
2 tablespoons each butter and flour, cooked together to form a
roux*
Preparation
Rub the rabbit pieces with the egg yolks and roll in bread crumbs to which you have
added the mace and mutmeg. Fry in butter or oil in a black frying pan or Dutch oven until well
browned. Add the remaining ingredients and stir until thick.
Cover and simmer until tender.
*Roux: A blend of butter and flour used to thicken sauces and
gravies. The fat and flour are mixed together in equal amounts over heat. If a white roux is
desired, the melting and blending are done over low heat for a few minutes. If a brown roux is
desired, the flour is cooked in the fat until it is lightly browned.
os
d at
rl
Wo

39. Worldatos - 39 -
BAKED -HARE
Ingredients
1 Rabbit or hare cleaned and skinned
2 Celery stalks, with leaves, chopped
Wo
2 md Onions; chopped
1 Carrot; sliced
1/2 c Chopped fresh parsley
1 Bay leaf; crumbled r ld
2 Sprigs fresh rosemary
at
6 Peppercorns; bruised
2 c Dry red wine
1/2 c Vinegar
os
1/4 c Butter or margarine
Salt
Freshly ground pepper
4 Fresh tomatoes; chopped or 8 oz -Tomato sauce
3 Allspice berries
Preparation
After washing the rabbit or hare thoroughly and cutting into serving pieces, place in a
large glass or earthenware bowl. Make a marinade by combining the celery, onions, carrots,
herbs, peppercorns, wine, and vinegar and pouring over the meat. Cover and refrigerate for a
day or two, turning the pieces over occasionally.
os
On serving day, drain, reserving the marinade, and wipe dry. Transfer the marinade to
a casserole and simmer for 15 minutes. While the marinade is cooking, heat the butter in a
at
large frying pan, and when very hot sear the meat over high heat until it is reddened in color
d
without browning. Remove from the heat, and with a spatula lift the rabbit or hare pieces into the
rl
simmering marinade, then pour in the remaining butter. Taste for seasoning, then add the salt
Wo
and pepper, tomatoes, and allspice. Weight the meat with a small plate to keep it under the
sauce, then bake it in a very slow oven (225 F) for 2-1/2 hours, or until the meat is tender and the
sauce thickened.

40. Worldatos - 40 -
RABBIT PIE
Ingredients
Add water to cover and simmer slowly in a covered pot
for 1&1/2 hours.
Add 2 onions, 2 medium sized carrots and 2 or 3 potatoes,
all cut into pieces.
Preparation
Cut rabbit into serving pieces. Soak in equal parts vinegar and water for 12 to 24
hours. Drain and wipe dry.
Wo
Sprinkle with salt and pepper and dredge with flour.
Sear quickly in a frying pan.
r ld
Add water to cover and simmer slowly in a covered pot for 1&1/2 hours.
at
Add 2 onions, 2 medium sized carrots and 2 or 3 potatoes, all cut into pieces. Cook
os
until the vegetables are done.
Thicken the stew with flour.
Put in a greased baking dish and cover top with pie crust or biscuit. Bake in moderate
over (375) until dough is done.
Add water to cover and simmer slowly in a covered pot
for 1&1/2 hours.
Add 2 onions, 2 medium sized carrots and 2 or 3 potatoes, all cut into pieces.
Skin rabbit, cut up and place in a strong solution of salt water. Let stand one hour.
Drain and place in second salt water solution for 1/2 hour.
Wipe and dip each piece of rabbit in a combination of 1/3 flour and 2/3 corn meal. Fry
in piping hot fat. Serve with gravy and biscuits.
os
d at
rl
Wo

41. Worldatos - 41 -
RABBIT ROASTED WITH SWEET FENNEL
Ingredients
2 1/2-2 3/4-pound rabbit, cut into 8 to 10 serving pieces
5 cloves garlic, peeled
2-inch sprig fresh rosemary or 1 1/2 teaspoons dried
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 bulbs fresh fennel, cored, cut into 1 1/2-inch wedges
Wo
1 large onion, cut into 1 1/2-inch wedges
3 ounces pancetta (unsmoked Italian bacon), minced
r
1 teaspoon fennel seed, coarsely ground
ld
at
1/2 cup coarsely chopped fennel tops
os
1/4 cup extra-virgin olive oil
1 /4 cup dry white wine
1/2 cup low-sodium chicken stock
Preparation
The night before cooking, rinse and dry the rabbit pieces. Use a mortar and pestle or
a knife on a cutting board to make a paste of 2 garlic cloves, the rosemary, salt and pepper. Rub
the paste over the rabbit pieces. Put them on a plate, cover lightly with plastic wrap and refrigerate.
Heat the oven to 350 degrees. Have ready a shallow roasting pan large enough to hold
the rabbit in a single layer, with space for the vegetables. Arrange the rabbit pieces in the pan.
Dab the rabbit pieces with any seasoning rub that may have been left on the plate. Scatter the
fennel, onion, pancetta, remaining 2 cloves garlic, fennel seed and half the fennel tops over the
rabbit. Sprinkle with the olive oil and a bit of salt and pepper. Roast 30 minutes, basting often
with the pan juices. Pour in 1/2 cup of the wine and roast another 1 hour. Baste often, turning the
pieces occasionally. Add a little water to the pan if the pan is dry.
os
at
Increase the heat to 450 degrees, cook until the rabbit is golden brown, about 10
minutes. Turn the rabbit and vegetable pieces and roast until golden on the other side, basting
rl
once with the pan juices, about 10 minutes.
d
Wo
Transfer the rabbit and vegetables to a heated platter and keep them warm in the
turned off oven with the door open. Quickly make a pan sauce by setting the roasting pan over
two stove burners turned to high. Add remaining 1/4 cup wine and the stock. Scrape up the
brown glaze from the bottom of the roasting pan as the liquids boil down by about half, 3 to 5
minutes. Scatter the remaining fennel leaves over the rabbit. Pass the sauce with the rabbit at
the table.

42. Worldatos - 42 -
VENISON RECIPE
I clipped it from a ground beef recipe run in our local paper. It won honours for innovation
and “kid appeal”. I used ground beef since I don’t have any hunters in the family.
Ingredients
French Fries Casserole
1 lb of ground venison or beef
Wo
1 small onion (optional - I always stick onions in ground meat)
1 can of cheddar cheese soup
1 can of cream of celery soup
frozen french fries r ld
pepper
at
Preparations os
Dice onion and mix with ground meat and pepper to taste (use *lots*).
Press into the bottom of a 9x9" pan.
Mix together the two cans of soup - do *not* dilute with water. Spread mixture over the
meat.
Cover entire surface generously with frozen french fries.
Bake at 350 for 40 minutes or until done - fries should be golden and crispy.
Believe it or not, this is a tasty dish! Especially for the kid in all of us!
.S. You might want to add some tabasco to the meat mixture if you like spicier food.
os
d at
rl
Wo

43. Worldatos - 43 -
VENISON CHILI
Wild Game
Ingredient
4 passia chiles — seeded
2 ancho chiles — seeded
1arbol chile — seeded
Wo
r
2 cups chicken broth — divided
2 corn tortillas — quartered
ld
at
6 tablespoons corn oil
os
1 1/2 pounds venison — cut in 1/2" cubes
1 large yellow onion — peeled and minced
4 cloves garlic — peeled and minced
2 tablespoons cumin powder
1 1/2 cup beer, dark
4 cups beef stock
1 cinnamon stick
8 sprigs cilantro — fresh
1 lime — juiced
1/4 teaspoon salt — to taste
1/4 teaspoon ground black pepper — to taste
Preparation
To cook chiles: In medium saucepan, combine pasilla, ancho, and arbol chiles and
1.5 cups chicken stock. Rapidly bring to a boil. Reduce heat.
Simmer for 10 minutes, or until chilies are soft, stirring occasionally.
os
Cool slightly. Pour into blender. Add tortillas. Pureee until smooth
at
(Note: If chile mixture is too thick to puree, add additional chicken stock,
1 tablespoon at a time, as necessary). Set aside.
rl d
Wo
To cook chili: In large saute pan, heat corn oil over medium high heat.
When oil smokes, add meat cubes. Cook, stiring frequently for 3 to 5 minutes, or until
just brown. Using slotted spoon, remove meat from pan.
Set aside. While oil is still hot, stir in onion. Cook for 3 to 5 minutes, or until well
browned. Add garlic and cumin. Cook for 1 minute. Add chili puree. Fry for 4 to 6 minutes,
stirring frequently to prevent scorching.
Mixture will be thick and dark. Add meat, beer, and beef stock. Stir well.
Reduce heat. Simmer, uncovered, for 1 hour, or until reduced by half.
Remove from heat. Stir in cinnamon and cilantro bundle. Ste aside, without stirring,
for 15 minutes. Remove and discard cinnamon and cilantro. Stir in lime juice. Season with salt
and pepper.

44. Worldatos - 44 -
TEXAS VENISON CHILI
Ingredients
1/2 cup olive oil
1 pound venision sirloin, cut in 1/2" cubes
1 pound ground beef (extra lean)
2 cups yellow onions, chopped
1 cup green pepper, chopped Wo
1/4 cup celery, chopped
r ld
at
14 cloves garlic, minced
3 large jalapeno chile pepper, seeded and chopped
1/3 cup masa harina (Mexican corn flour)
1/3 cup chili powder os
1/2 teaspoon cayenne pepper
1 teaspoon ground cumin
1/2 teaspoon white pepper
1/2 tablespoon salt
2 cans (15 1/2 oz.) chopped tomatoes
3 cups beef broth
2 cups canned black beans, rinsed and drained
Preparation
Heat oil in a large Dutch oven or kettle over moderately high heat. Brown venison and
ground beef in batches, transferring each to a bowl when browned; leave liquid in pot. Cook
onion, green pepper, celery, garlic and chiles in beef juices, stirring until onion is soft. Add masa
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harina, chili powder, Add cayenne, cumin, pepper and salt and cook 5 minutes, stirring constantly.
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Add tomatoes, beef broth and meat; simmer, uncovered, 1 1/2 hours, or until meat is tender. Stir
in beans and simmer 15 minutes more.
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45. Worldatos - 45 -
MEXICAN VENISON CHILI
Ingredients
3 pounds venison, finely chopped
1 medium onion, chopped
4 cloves garlic, chopped
salt, to taste
1/4 cup chili powder, or more
2 tablespoons olive oil
1 tablespoon cumin Wo
1 can beer
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1/2 cup beef stock, or water
1 tablespoon Mexican oregano
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2 tablespoons masa flour, dissolved in 1/4 cup water
1 teaspoon coriander, ground
Preparation
Saute the meat in the oil until about 1/2 browned. Add onions and garlic and saute
until onions are tender, but not brown. Add chili powder, coriander, and cumin, and cook, stirring,
for 4 - 5 minutes.
Do not allow to burn. Add beer and water/broth and simmer, stirring frequently until
meat is tender. (About 45 minutes - 1 hour).
When meat is tender, stir in masa, dissolved in water or broth. Simmer, stirring
frequently an additional 30 minutes or so. If possible, allow chili to cool and sit for at least 6
hours before re-heating and serving.
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46. Worldatos - 46 -
ROAST LOIN OF VENISON WITH CRANBERRIES
Ingredients
2 thick slices of lemon
2 thick slices of orange
2 slices of peeled fresh ginger
1 1/2 cups sugar
1 small bay leaf
2 cups fresh cranberries
4 pounds boneless loin of venison, at room temperature
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2 tablespoons olive oil
1 teaspoon salt
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1 1/4 teaspoons freshly ground pepper
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3/4 teaspoon finely chopped juniper berries
2 cups dry red wine
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2 cups beef or venison stock
2 tablespoons cold butter, cut into pieces os
Fresh thyme sprigs, for garnish
Preparation
In a medium nonreactive saucepan, combine the lemon, orange, ginger, sugar and
bay leaf with 1 cup of cold water. Bring to a boil over high heat, stirring to dissolve the sugar.
Reduce the heat to moderate and boil, uncovered, until syrupy, 10 to 15 minutes.
Stir in the cranberries, then remove from heat and cool. Transfer the mixture to a
glass container, coer and refrigerate for 1 to 2 days, stirring once or twice during that time.
Preheat the oven to 400F. Rub the venison with the olive oil, 3/4 teaspoon of the salt,
1 teaspoon of the pepper and 1/2 teaspoon of the chopped juniper berries, pressing the
seasonings into the meat. Set the loin on a rack in a roasting pan and roast, basting frequently
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with the pan juices, until medium-rare (about 135F on a meat thermometer), 25 to 30 minutes.
Cover the venison loosely with foil and set aside for 10 to 15 minutes before carving.
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Meanwhile, remove and discard the bay leaf and the lemon, orange and ginger slices
from the cranberries. In a food processor or blender, puree half the cranberries and half the
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liquid until smooth.
In a medium nonreactive saucepan, boil the wine over high heat until reduced to 1/2
cup, about 5 mintues. Add the stock and bring to a boil. Add the cranberry puree, reduce the
heat to low and simmer, uncovered, until slightly thickened, about 10 minutes. Remove from
heat.
Strain the remaining whole cranberries and add them to the sauce with the remaining
1/4 teaspoon each of salt, pepper and chopped juniper berries.Swirl in the cold butter.
Slice the venison thinly (stir any juices into the sauce) and serve wtih the sauce,
reheated if necessary.

47. Worldatos - 47 -
DEER HEART STEAK WITH VEGETABLE SIMMER
Ingredients
1 fresh deer heart
salt
pepper
steak spice
garlic salt
beef bouillon cube or powder
rosemary
thyme
water
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2 onions, sliced
2 green peppers
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3 stalks celery, sliced, thin and diagonally
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1 carrot, sliced thin and diagonally
1 cup broccoli florets
1 cup sliced mushrooms
Preparation
Rinse deer heart in cold, running water to remove all blood. Trim off fat. Let stand in
cold salted water to 1 to 2 hrs. Remove and place in a pot of boiling salted water. Boil 15 to 20
min. Remove and cut into 2 centimeter slices. Place in hot, oiled skillet. Sprinkle with steak
spice, pepper and garlic salt. Fry like steak, both sides, about 15 min. In meantime prepare
vegetables.
Saute onions in oiled pot for 5 min, add remaining vegetables. Sprinkle with rosemary,
thyme, garlic powder, and pepper. Dissolve bouillon in cup of hot water and add to vegetables.
Simmer 10 min or to desired tenderness. Serve with deer heart and boiled or fried potatoes.
VENISON HASH
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Ingredients
1/2 lbs ground venison
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3 onions, diced
1 green pepper, diced
16 oz can tomatoes
2 ts salt
1/3 ts chili powder
1 red pepper, diced
1/2 cup chopped chiles (optional)
Preparation
Preheat over to 350F. In large skillet cook and stir venison, onions, and peppers until
meat is brown and vegetables tender. Drain off the fat and stir in tomatoes, salt, pepper, chili
powder, red pepper and chiles. Heat through and pour into covered casserole dish. Bake 1 hour
stirring a couple times while cooking.

48. Worldatos - 48 -
SAUTEED VENISON MEDALLIONS WITH LENTILS
Ingredients
1 cup dried brown lentils
2 1/2 teaspoons vegetable oil
2 tablespoons finely chopped shallots
2 tablespoons finely chopped carrots
2 teaspoons minced garlic
2 teaspoons minced peeled fresh ginger
1/4 cup chicken stock or canned broth
1 tablespoon low-sodium soy sauce
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1 pound boneless venison loin, cut into 8 medallions, about
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1/2 inch thick
1 tablespoon ground coriander
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1/4 teaspoon salt
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1/4 teaspoon pepper
Fresh parsley.
Preparations
Cook lentils in medium pot of boiling water until tender, about 15 minutes. do not
overcook. Drain. Heat vegetable oil in large heavy non-stick skillet over low heat. Add shallots,
carrot, garlic ad ginger and saute until tender, about 6 minutes. Stir in lentils. Add chicken stock
and soy and heat through, season with pepper. Cover and remove from heat. Pat venison dry, if
necessary. Combine coriander, salt and pepper in a small bowl. sprinkle both sides of venison
with dry mixture. heat heavy large non-stick skillet over medium high heat. Brush skillet with 1/
2 teaspoon of oil. Add half of venison and saute to desired doneness, cooking about 1 minute
per side for medium-rate and shaking pan to prevent sticking. do not overcook or meat will be
dry. Transfer to platter to keep warm. Repeat with remaining meat. Transfer to platter. Add
lentil mixture to skillet stir until heated through, scraping up brown bits. Divide lentils among 4
warm plates and arrange 2 medallions on each plate. garnish with parsley and serve.
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VENISON MEAT LOAF
Ingredients
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2 lb venison, ground
1 lb sausage, ground ( mild)Wo
2 eggs
6 Tbsp parsley, chopped
6 Tbsp butter, softened
1/4 cup Italian style bread crumbs
2 tsp lemon juice
1 tsp salt
1/4 tsp pepper
1 large red onion chopped
1 green pepper diced
12 oz can V-8 Spicy Style Juice
Preparation
Combine all ingredients except the Onion Soup Mix and the cup of water and shape
into a loaf. Place in a lightly greased pan. Pour V-8 juice over meat. Bake 1 hour at 350-degrees.or
until internal temp is 165 degrees. Baste every 10 minutes with V-8 Juice

49. Worldatos - 49 -
VENISON PAPRIKA
Ingredients
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3 lbs venison steak
1/6 lb butter
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4 med onions
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2 cloves garlic
1 tsp marjoram
1 c diced tomatoes
1 c dry sherry
2 tbs paprika
1/c sour cream
1/2 c flour
S&P to taste
Preparation
Cut steak into one-inch cubes. In paper bag, place 1/2 c flour, salt and pepper. Shake
cubes of steak until dusted. In lg skillet, melt 1/6 lb butter. When hot, add cubes of steak and
lightly brown them. Remove steak and to pan add onions, diced finely, minced garlic, marjoram,
tomatoes, wine and paprika. Cook slowly with lid on skillet for 15 minutes. Add the steak,
replace lid and cook slowly until steak is tender, 45 minutes to 1 hour.
Stir in sour cream and serve.
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50. Worldatos - 50 -
VENISON PIE
Ingredients
(Quantities are relatively improvisational)
3 lbs. Venison, trimmed and cut into bite-sized pieces
Marinade:
3/4 bottle Red Wine, or enough to cover meat in marinating dish
4 T. Honey, melted
1 bunch fresh Tarragon, plus extra while sauteeing
3 Garlic cloves, or to taste, plus extra while sauteeing
1 bunch fresh Parsley, or equivalent dried
1 bunch fresh Marjoram, or equivalent dried
Pepper, to taste
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Salt, to taste
1/4 cup Olive Oil
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Crust:
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3 cups Flour
1 t. Salt
1 cup Shortening
Water, as needed, should be ice cold
1 egg, beaten (to brush crust)
Preparation
Pie Ingredients outside of marinated ingredients:
2 Onions, sliced, can also substitute leeks in similar qty.
6 large Mushrooms, sliced
2-3 T. Butter
4 medium Potatoes, grated
6 large Carrots, grated
1) Marinate venison in marinade ingredients. Meat should be marinated for a day or so
in the fridge.
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2) Pie Crust: 3 C. flour, 1 tsp salt, 1 ‘generous’ cup shortening and “ice cold water as
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needed”. Mix flour & salt, cut in shortening, add water “until sticks together”, stir in water with
fork. Chill the dough & rolling pin.
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3) Saute meat w/onions and reserve juice from marinade. Add mushrooms, saute
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using butter. Add some marinade to saute. Add some more garlic & tarragon to saute pan.
4) While meat is sauteeing , grate potatoes & carrots.
5) Leaving saute juice in pan, slice venison thinly and mix meat/onions/etc. with grated
vegetables.
6) Make gravy with flour & juices in pan.
7) Roll out crust to about 1/4" thickness, place in 12" pan, fill with ingredients, add
gravy and top crust.
8) Brush the crust with whipped egg and bake until done. If there is leftover venison or
dough, make meat pasties from them.
These freeze well too!

51. Worldatos - 51 -
BARBECUED VENISON RIBS
INGREDIENTS
2 1/2 cups water
3 cups ketchup
1 Tbsp white vinegar
1/4 cup lemon juice
1/2 cup worcestershire sauce
1/2 cup maple syrup
1/2 cup brown sugar
2 onions,diced Wo
2 Tbsp chili powder
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2 Tbsp cayenne pepper
1/2 ts salt
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6 lb venison ribs with some loin meat attached freshly ground black pepper
Preparation
Preheat oven to 325 degrees. In large bowl, combine all ingredients except ribs and
pepper. Blend well. Sprinkle ribs with pepper and additional salt. Place in 5 qt. roasting pan in
double layer.
Roast 1 hour. Pour sauce over ribs. Increase heat to 350 degrees and bake until ribs
just begin to char on top,about 1 1/2 hours.
Turn ribs over cover pan and bake about 30 minutes longer, until ribs are tender and
sauce is thick. To serve, place ribs on serving platter.Pour sauce over ribs. Makes about 6
servings.
Note: If venison is a little gamey tasting, increase vinegar in sauce to 3 tbsp. Taste
sauce after mixing and add additional brown sugar to taste, about 1/2 cup.
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52. Worldatos - 52 -
VENISON ROAST
Ingredients
(approx. 8# roast)
1 medium carrot
1 medium onion
1 rib of celery
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1 tablespoon juniper berries
1 teaspoon rosemary
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4 cloves garlic
1/2 teaspoon thyme
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5 cups red wine
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2 cups red wine vinegar
(if this is a wild roast and not from a game farm, add 1/4 cup olive oil
Preparation
Combine the above and bring to a boil; take off heat and let come to room temperature.
This marinade should not be hot or cold in temperature but lukewarm. Place the roast in the
marinade using a container just slightly bigger than the roast; cover the roast with plastic and
put a weight on top - the roast should be submerged in the marinade.
Marinate for two days in the refrigerator after two days..
Drain roast for at least an hour and reserve remaining marinade for sauce Sprinkle
with fresh cracked black pepper and brown on top of stove. Roast at 350 degrees until meat
thermometer reaches 115 degrees. This will be rare. Let rest 35-40 minutes and slice very thin.
You can remove the vegetables from marinade and use some of it to baste the venison while it
is roasting. Use the rest of it as a sauce.
Sauce:
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Boil marinade until reduced to one cup. In the meantime, cut 1 lb of butter into 1
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tablespoon sized pieces. After the marinade is reduced, add the soft (not melted) butter a piece
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at a time, wisking vigorously after each addition. If you have some currant jelly, wisk in about 1
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tablespoon at the very end. You will have a wonderful rich buttery sauce to serve over the
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venison.

53. Worldatos - 53 -
VENISON ROAST WITH RED WINE GRAVY
Ingredients
3 - 5 Lb. venison roast
3 cups red wine
2 large onions, thinly sliced
12 black peppercorns
6 while allspice
12 whole cloves
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1 bay leaf
3 Tbsp. flour
1/4 cup water
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Preparation
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Remove any white membrane surrounding roast. Place roast in a shallow dish. Com-
bine wine, onion, and seasonings. Pour over meat and cover. Marinate overnight in refrigerator,
turning occasionally Remove roast from marinade, reserving marinade. Brown roast in a Dutch
Oven. Add marinade to roast, and bake, uncovered at 350 degrees for 1-1/2 hours or until meat
thermometer registers 170 degrees.
Remove Bay Leaf and discard. Remove roast, reserving marinade. Combine flour
and water, stirring until smooth. Add flour mixture to marinade, cook over medium heat, stirring
constantly until thickened. Serve gravy with roast. 6 to 8 servings.
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54. Worldatos - 54 -
LEG VENISON ROAST
Ingredient
3 lb deer leg roast
5 slices salt pork
2 red onions
2 Granny Smith apples
1 tsp salt
fresh ground black pepper
1/4 tsp allspice
12 whole cloves
8 slices thick sliced bacon Wo
2 sprigs rosemary
2 bay leaves r ld
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Preparation
Cut gashes in roast about 2 inches apart and half through the thickness of roast.
Place in each gash a slice of salt pork, onion and apple, add a couple of cloves in the meat
around the slits.
Top with a few more slices of onion. Lay slices of bacon over the leg roast, Sprinkle
roast with spices and herbs. Plase meat on a rack in a roasting pan. Bake in 300 degrees F.
oven until done, 2 to 4 hours, depending on tenderness of meat. Remove herbs before serving.
ROAST VENISON
Ingredient
4 lb venison roast (elk,moose,deer, beef)
2 Tbsp flour
6 cloves garlic (minced)
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1 Tbsp pickling spices
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3 Tbsp brown sugar
1 Tbsp molasses
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2 tsp Guldens spicy brown mustard
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1 Tbsp Worcestershire sauce
1/4 cup lemon juice
1 lg red onion (sliced)
1 cn stewed tomatoes (14 oz can)
1/2 cup vinegar
3 cloves garlic (minced)
1 Tbsp salt
1/2 cup Merlot wine
cold water to cover meat
Preparation
Let the meat stand at room temperature for 8 hours then marinade the venison over
night in the refrigerator. This opens the pores of the meat when at room temp and when cooling
will draw in the marinade. Season with salt, roll in flour and brown in hot skillet.
Place in crock-pot cooker and add remaining ingredients. Cover and cook on low 10
to 12 hours.
MARINADE: Mix ingredients together in a bowl just large enough to cover venison with
water. No need to stir this marinade. Use for “red” meats or game birds.

55. Worldatos - 55 -
VENISON RODERICK
Ingredients
1 teaspoon garlic powder (or 1 clove minced)
salt and fresh cracked pepper to taste
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2 lb. venison saddle or tenderloin
slice 1/4 inch thick
2 TBS butter or olive oil
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1/4 cup brandy
Preparation
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Heat a heavy nonstick skillet. Rub garlic, salt and pepper over both sides of sliced
venison medallions. In a hot skillet, quickly saute venison until done to taste. Do not overcook.
Remove and deglaze skillet with brandy. Serve sauce over venison.
Suggestions: serve with light salad, wild rice pilaf. This sauce is recommended for
the preceding Venison Roast, but would stand on its own merit with game. I drool just reading it.
Please note it calls for anchovy fillets. If you abhor the little darlings...try to include at least
one...as it would richen the flavor of the sauce. I opt for the 4.
SAUCE FOR GAME—Chateau Ste. Michelle Winery wine
Recommendation: Cabernet Sauvignon
1 cup (Chateau Ste. Michelle) Sauvignon Blanc
1 cup (Chateau Ste. Michelle) Cabernet Sauvignon
3/4 cup red wine vinegar
1/4 cup prosciutto, shredded (or lean ham/canadian bacon)
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3 cloves garlic, mashed
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1/2 lemon, peeled and sliced
2 sage leaves
2 sprigs rosemary
4 juniper berries
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salt and fresh cracked black pepper to taste
2 chicken livers, finely chopped
4 anchovy fillets, finely chopped
In a NON-aluminum saucepan, combine Sauvignon Blanc, Cabernet Sauvignon, and all
ingredients EXCEPT chicken livers and anchovy fillets. Bring to boil. Remove garlic, save,
rosemary and juniper berries. Add chicken livers and anchovies and simmer slowly until sauce
is reduced by 1/2.
Salt and pepper to taste.
Use sauce to accompany roast quail, pheasant, or other game, including venison.

56. Worldatos - 56 -
VENISON STEAKS WITH MADEIRA SAUCE
Ingredients
2 - 2 1/2 lbs. tender steaks
2 Tbsp butter
2 Tbsp cooking oil
2 Tbsp flour
1 tsp salt
1/4 tsp ground dry ginger
1/4 tsp dried thyme
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1/4 tsp fresh ground black pepper
1/4 cup Madeira wing
1/2 cup red currant jelly
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Preparation
Mix the flouring ingredients and dredge the steaks in it. Have the butter and oil sizzling
at a medium-high setting on your range.
Sear the first side of the meat until crusty brown, 2 - 3 minutes.
Flip and cook the second side the same way. Transfer the steaks to a warm platter.
Add the wine and jelly to the pan, mixing them with the pan juices. Pour the mixture into
a small sauce dish and pass with the steaks.
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57. Worldatos - 57 -
CABBAGE VENISON STEW
Ingredient
3 cloves garlic, crushed
4 tablespoons butter
1 1/2 lbs cabbage, shredded
1 lb venison sausage, sliced
1 qt beef or venison broth
1/2 tsp pepper
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5 potatoes, peeled and thinely sliced
salt
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Praparation
Heat the butter and add the garlic to a 4 - 5 quart pot. When the garlic begins to sizzle,
add the cabbage and stir-fry for 3 minutes. Add the venison sausage, broth, potatoes and pepper.
Cover and bring to a boil, then lower the heat and let simmer for 20 minutes, or when potatoes
are tender. Correct for seasoning. To thicken, add roux of 4 tablespoons melted butter with 4
tablespoons flour. Top with melted cheese.
VENISON STEW
Ingredients
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1 1/2 lbs lean venison, cut into cubes
olive oil (no substitutes)
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2 onions,sliced
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2 potatoes, peeled and diced
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2 stalks celery,diced
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2 carrots, peeled and diced
water
1 pint dry red wine
salt and pepper to taste
1/2 clove garlic,mashed
bay leaf
Preparation
Pat meat dry with paper towels(it browns better). Brown cubes in heavy iron pot in a
few spoonsful of olive oil. Add onions and stir until golden and limp. Add carrots, potatoes and
celery. Pour in red wine.
Add water to almost cover. Add garlic salt and bay leaf. Season to taste with salt and
pepper. Put lid on pot and simmer for about 2 hours or until meat is tender. If gravy cooks
away, add a little hot water.
Serves 4.
Good with buttered noodles.