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Mustard Fried Caribou

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4 Caribou steaks or

8 Small chops

Seasoned salt Pepper 2 tb Dijon style mustard

1 ts Horseradish

1 tb Oil

Season steaks with your salt and pepper.
Combine mustard and horseradish.
Smear this mixture on each side of the steaks so that the steaks are fully coated on both sides.
Pan fry in hot oil til browned- medium rare.
Probe a steak with a fork and as soon as the juices run clear, steaks are done.

Snippets Of Venison

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3/4 lb Best venison trimmings

2 fl Cider

4 fl Good stock

6 oz Cap mushrooms

1 bn Chives

Garlic Juniper Unsalted butter 4 fl Soured cream or Greek yogurt

Cut the meat into strips about the size of your thumb - if possible.
Some of the trimmings may, of course, be slightly ragged, triangular or cubed but this is the size and shape to aim for.
Dust with coarsely ground black pepper and 3 to 4 crushed juniper berries, moisten with the cider, cover and leave to marinate for 24 hours.
Crush a garlic clove, mix it with the soured cream or yoghurt and leave it to infuse in a cool place for 24 hours. Carefully drain and dry the venison, reserving the marinade.
Slice the mushrooms thickly and saute them in a little very hot butter. Remove and keep hot.
Then saute the venison briefly, searing it nicely but keeping it succulent and pink within - 2 minutes is plenty.
Then let the venison rest in a low oven where it will go on cooking a little without toughening.
Start making the sauce straight away or wait for several minutes if you want the meat to lose its pinkness.
To make the sauce, let the marinade liquid and the stock bubble away in the frying pan until reduced to just 2 or 3 spoonfuls.
Blend in any juices that the venison has exuded and bubble again briefly.
Then beat in the garlic-flavoured soured cream, away from the heat.
Return the pan to a low flame to warm the sauce.
Season well, scatter with chopped chives and serve on very hot plates.
Source: Philippa Davenport in “Country Living” (British), November 1988.
Typed for you by Karen Mintzias

Marinaded Deer Roast

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8 lb Deer roast (ham)

1/2 lb Salt pork, cut in strips

1 c Currant jelly

4 tb Flour

1 tb Brandy

———————————-MARINADE———————————- 4 c Vinegar

4 c Water

1 tb Salt

1 tb Red pepper

1 tb Pepper, black

3 ea Garlic clove, minced

3 ea Bay leaves

1 ts Cloves

1 ts Allspice

1 ts Thyme

Mix all ingredients after brandy into marinade.
Pour over roast and soak for at least 6-8 hours, turning several times.
Before roasting punch several holes in the roast with a sharp knife. Insert salt pork with additional garlic, cloves.
Cook at 325-350 degrees for 20-25 minutes per pound.
Baste frequently with drippings and marinade.
When tender, remove meat and keep warm while making gravy.
GRAVY: In the roasting pan slowly melt 1 C currant jelly with drippings and marinade.
Add flour mixed with water to thicken.
When gravy is desired consistency, add 1 Tbsp brandy, stir well and serve.
Suggestions: Use muscadine jelly for better tasting gravy.

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