ELK SHOULDER IN CREAM SAUCE

Ingredients

• 1 kg boneless elk shoulder roast
• 1/4 cup (50 ml) butter
• 1 small onion, finely chopped
• 10 juniper berries*, crushed
• 1/2 cup (125 ml) dry white wine
• 3/4 cup (375 ml) whipping cream
• 2 Tbsp (30 ml) cranberry sauce
• Salt and freshly ground pepper, to taste
  
  *Use 10 ml gin, if juniper berries are not available
  

Preparation

Preheat oven to 450° F (235° C). Place butter in roasting pan and put in oven. Rub the roast with salt and pepper. When the butter starts to foam, add the roast, onion and juniper berries. Roast for 10 minutes, then lower oven temperature to 350° F (175° C).

Pour wine into pan, cover and cook the roast until tender (about 70 - 80 minutes, check with meat thermometer). Add water, if necessary to prevent the roast from drying out. Remove roast, set aside and keep warm.

On stove, pour cream and cranberry sauce into pan, scraping off solids from the seasoning with a little salt and a lot of freshly ground pepper. Carve the elk shoulder roast, and serve with a little sauce. Serve with noodles and fresh vegetables.

VENISON POT ROAST

3 to 4 lb venison roast
1/2 tsp garlic powder
1/4 tsp pepper
3 tbsp vinegar
5 or 6 slices bacon
4 potatoes (peeled and cubed)
6 to 8 carrots (scraped and chunked)
1/4 to 1 cup water

Currant sauce
1/2 cup butter (or margarine)
1 jar red currant jelly
1 1/2 cups cranberry juice

Mix garlic, pepper and vinegar; rub roast. Pierce meat all over with fork. Place in roasting pan and arrange bacon slices across the meat. Bake, uncovered, at 350F for 1/2 hour. Add water as needed. At the end of cooking time, place vegetables around roast, add currant sauce and bake 1 to 1 1/2 hours (depending on how you like your meat).

WILD BOAR ROAST & CRANBERRY SAUCE

1 wild boar roast
1 bottle of red wine
1 cup water
3 cloves
4 juniper berries
1 bay leaf
10 peppercorns
celery
salt, oil
1/2 cup cream
1/4 cup flour
1 can whole cranberries
clove powder

Make a marinade from the wine, water, cloves, juniper berries, bay leaf, pepper corns, and celery and marinade roast overnight. Dry roast, salt lightly. Sear roast in oil in pot. Strain leftover marinade and pour over roast. Cook thoroughly over medium heat. Remove roast and slice. Keep warm.  

Again, strain remaining marinade from the roasting pot. Mix cream and flour thoroughly and add to marinade in pot. Add cranberries and let cook until thickened stirring constantly. Spice sauce to taste with salt and clove powder and pour over sliced meat.  

WILD BOAR STEW

 

1 lb cubed boar meat

1/2 lb bacon

1 onion chopped

1 tsp. crushed garlic

2 tsp. curry powder

1/2 cup water

2 Tbs. parsley flakes

1 can stewed tomatoes (16 oz)

1/4 cup sliced carrots

2 medium potatoes

2 Tbs. cornstarch

 

In a skillet fry bacon until crisp.  Remove bacon, cool, crumble and set aside.   Pour off all but about 3 Tbs. of bacon grease.   Cook boar meat cubes, onion, garlic, and curry powder in remaining grease until meat is browned.  Stir during cooking.  Stir in 1/4 cup of water.  Remove from heat and set aside.   In a 2 qt casserole combine parsley, stewed tomatoes, carrots and potatoes.  Add meat mixture to casserole and mix well.  Bake at 350 degrees for 30 minutes.  Mix 2 Tbs. cornstarch with 1/4 cup water and stir into casserole.  Bake for 30 more minutes or until meat and vegetables are tender.

VENISON AND WILD MUSHROOM PIE

The sweet  flavour of venison and the rich earthiness of wild mushrooms come together in this pie that can be assembled entirely in advance and baked when needed, serves 6.

• 1 lb (500 g) venison, cut into ½-inch (1-cm) dice
• Salt and freshly ground pepper
• ¼ cup (50 mL) olive oil
• 2 medium onions, diced
• 2 tsp (10 mL) chopped garlic
• ¼ tsp (1 mL) dried thyme
• ¼ tsp (1 mL) dried marjoram
• 1 lb (500 g) wild mushrooms, cleaned and sliced (use variety of mushrooms)
• ¼ cup (50 mL) organic flour
• ½ cup (125 mL) dark lager
• 2 cups (500 mL) venison stock
• 1 lb (500 g) frozen puff pastry, defrosted
• 1 egg, beaten
• 2 tbsp (25 mL) milk

1. Season venison with salt and pepper.

2. Add 2 tbsp (25 mL) oil to a large, heavy-bottom pot to medium-high heat, and heat until just smoking. Add venison and cook for 3 to 4 minutes or until browned all over. Remove venison with a slotted spoon and set aside.

3. Return the pot to the element, reduce heat to medium and add onion, garlic and herbs and cook for 3 minutes or until browned. Add mushrooms, cover and cook, stirring occasionally for 3 minutes or until juicy. Add remaining 2 tbsp (25 mL) oil to pan and stir in flour to coat mushrooms. Add beer and then the stock, stirring each time so that the paste is incorporated into the liquid. Return venison to the pot, bring to a boil, cover and reduce heat to low. Simmer for 1 hour or until the venison is tender and sauce is thick. If too thick add a little extra stock.

4. Preheat oven to 375°F (190°C).

5. Divide frozen puff pastry into 2 pieces. Roll out to make a top and bottom crust to fit a 9-inch (23-cm) pie shell.

6. Beat together beaten egg and milk to make an egg wash. Fill pie shell with the venison mixture, brush the edges with the egg wash. Top with remaining pastry and press to seal edges. Cut a few slits in the top to allow steam to escape. Brush the pastry top with more wash and bake for 30 to 35 minutes or until pastry is golden brown and mixture is bubbling.

WILD BOAR CHOPS WITH POACHED PEARS

For 4 people

Ingredients:

8 wild boar chops

4 pears

3 ounces butter

2 lemons

Dash of cinnamon powder

2 pieces of crushed juniper berries

3 table spoon vegetable oil

8 table spoon heavy cream

4 table spoon cognac

Salt and pepper

Preparation: 20 min

Cooling time: 15 min

Marinade the chops for 1 hour with oil, juice from 1 lemon and the crushed juniper berries. Refrigerate for an hour. Peal the pears, cut in half, remove the seeds and poach the fruits for 10 min in water with juice from the second lemon and cinnamon. When the pears are cooked, dry them.

Remove the chops from the marinade and sear them with butter for 5 minutes on each side. Remove them and keep them warm on the side.

In the same pen pour the heavy cream and the cognac and scrape the bottom of the pen in order to access the caramelized meat juices. Add salt and pepper and the dried pears. Cook the pears for 5 minutes.

Serve the chops with the pears on the side and topped with the sauce. Serve right away

RED DEER STEW

Ingredients

Serves six

• 2 lbs elk stew meat
• 3 tbsps flour
• 1 tsp salt
• 2 tbsps oil
• 2 ½ cups boiling water
• 1 cup diced onions
• 1 chopped garlic clove
• 1 tsp sugar
• ½ tsp paprika
• 1 tbsp lemon juice
• 1 tbsp Worcestershire sauce
• 1 cup tomato juice
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup diced potatoes
• ¾ cup fresh peas

Preparation

Thoroughly cover meat with flour and salt. Brown meat in a large oiled and preheated pot. Add boiling water,onion, garlic, sugar, paprika, lemon juice, Worcestershire sauce, and tomato juice. Simmer 2 hours.

Add more water if needed. Add vegetables and cook until tender. Thicken with flour and water if needed.

Add peas 5-10 minutes before serving.

RED DEER MARENGO

Serves 6

Ingredients

• 3 lbs of red deer shoulder
• 2 tbsp of olive oil
• 1 tsp of salt
• ¼ tsp of pepper
• 2 tbsp of flour
• 1 cup of thinly cut onions
• 2 cups of white wine
• 1½ cups of diced tomatoes
• ½ tsp of basil
• ½ tsp of thyme
• ½ lb. of mushrooms
• ½ tbsp of cornstarch
• 1 tbsp of water
• 3 tbsp of fresh thinly cut parsley

Directions

Cut the meat into cubes or strips and roll in the flour, salt and pepper mix.

Heat large pan with oil to medium high. Sear the meat in the hot oil and remove. In another pan, sauté onions for 5 minutes. Add meat to onions and cook for another 3 to 4 minutes. Deglaze the pan with white wine and let them simmer for 1 minute while stirring.

Add the diced tomatoes, basil, and thyme, and salt to taste. Cover and let simmer for 1 to 1½ hours or until the meat is tender.

Add the mushrooms and thicken sauce by adding cornstarch diluted in cold water.

RED DEER SHOULDER IN CREAM SAUCE

Serves 6

Ingredients

• 1 kg boneless red deer shoulder roast
• ¼ cup (50 ml) butter
• 1 small onion, finely chopped
• 10 juniper berries*, crushed
• ½ cup (125 ml) dry white wine
• ¾ cup (375 ml) whipping cream
• 2 Tbsp (30 ml) cranberry sauce
• Salt and freshly ground pepper, to taste

*Use 10 ml gin, if juniper berries are not available

Directions

Preheat oven to 450° F (235° C). Place butter in roasting pan and put in oven. Rub the roast with salt and pepper. When the butter starts to foam, add the roast, onion and juniper berries. Roast for 10 minutes, then lower oven temperature to 350° F (175° C).

Pour wine into pan, cover and cook the roast until tender (about 70 - 80 minutes, check with meat thermometer). Add water, if necessary to prevent the roast from drying out. Remove roast, set aside and keep warm.

On stove, pour cream and cranberry sauce into pan, scraping off solids from the seasoning with a little salt and a lot of freshly ground pepper. Carve the shoulder roast, and serve with a little sauce.

MEDAILLON DE CERF AVEC CHAMPIGNONS SAUVAGES ET SAUCE AUX POIVRE VERT

• 4 médaillons de cerf
• ¼ de beurre
• ¼ d'huile olive extra vierge
• 2 échalotes hachées
• 2 gousses d'ail
• 1lb champignons sauvages
• 1 c. à thé poivre vert entier
• 1 c à thé thym frais
• 1 tasse porto
• 1 tasse demi-glaçe (fond gibier)
• sel et poivre

Dans une poêle, mélanger le beurre et l'huile et cuire les échalotes, l'ail et le poivre vert quelques minutes. Ajouter les champignons, le thym et faire cuire.
Retirez-les et déglaçer votre poêle avec le porto et faite réduire jusqu'à il n'y ai presque plus de liquide. Ajouter la demi-glaçe et assaisonné. Laisser réduire jusqu'à consistance désiré.
Cuisson des médaillons :
Faire cuire dans une poêle avec du beurre, la cuisson sera de préférence rosé.

FARM RAISED DEER LOIN ROAST

Ingredients

• 1⅓ lbs (600g) farm-raised deer loin roast
• 1 tbsp (15 ml) Olive oil
• ½ cup (125 ml) dry red wine
• Salt and pepper
• Chopped fresh parsley or chives

Directions

Preheat oven to 425° F (215° C). Heat oil in large ovenproof skillet. Brown loin roast on each side and place (uncovered) in oven. Reduce oven temperature to 350° F (180° C) and roast 12-15 minutes, but do not overcook.

Remove loin from skillet, set aside and keep warm. Pour wine into skillet, reduce by ½ to ⅔ and season with salt and pepper to taste.

Slice loin and serve with sliced mushrooms or oyster mushrooms, seasonal vegetable and potatoes.

Variation: Add 1 tbsp (15 ml) pink peppercorns to wine, stir until it boils, then add 2-3 tbsp (30 - 45 ml) cream. Warm but do not boil and season with freshly ground pepper to taste.

SWEET POTATO GNOCCHI WITH BROWN BUTTER AND SAGE

• 2 1-pound red-skinned sweet potatoes (yams), rinsed, patted dry, pierced all over with fork

• 2 tablespoons (packed) golden brown sugar
• 2 teaspoons plus 2 tablespoons salt
• 1/2 teaspoon freshly ground nutmeg
• 2 3/4 cups (about) all purpose flour
• 1 cup (2 sticks) unsalted butter
• 6 tablespoons chopped fresh sage plus whole leaves for garnis

Line large baking sheet with parchment paper. Place sweet potatoes on plate; microwave on high until tender, about 5 minutes per side. Cut in half and cool. Scrape sweet potato flesh into medium bowl and mash; transfer 3 cups to large bowl. Add ricotta cheese; blend well. Add Parmesan cheese, brown sugar, 2 teaspoons salt, and nutmeg; mash to blend. Mix in flour, about 1/2 cup at a time, until soft dough forms.

Turn dough out onto floured surface; divide into 6 equal pieces. Rolling between palms and floured work surface, form each piece into 20-inch-long rope (about 1 inch in diameter), sprinkling with flour as needed if sticky. Cut each rope into 20 pieces. Roll each piece over tines of fork to indent. Transfer to baking sheet.

Bring large pot of water to boil; add 2 tablespoons salt and return to boil. Working in batches, boil gnocchi until tender, 5 to 6 minutes. Transfer gnocchi to clean rimmed baking sheet. Cool completely. (Can be made 4 hours ahead. Let stand at room temperature.)

Preheat oven to 300°F. Melt butter in heavy large saucepan over medium-high heat. Cook until butter solids are brown and have toasty aroma, swirling pan occasionally, about 5 minutes.

Add chopped sage (mixture will bubble up). Turn off heat. Season sage butter generously with salt and pepper.

Transfer half of sage butter to large skillet set over medium-high heat. Add half of gnocchi. Sauté until gnocchi are heated through, about 6 minutes. Empty skillet onto rimmed baking sheet; place in oven to keep warm. Repeat with remaining sage butter and gnocchi.

Divide gnocchi and sauce among shallow bowls. Garnish with sage leaves.

CSUSZTATOTT PALACSINTA

Eggyik kedvenc edessegunk. Nagymamam es azutan edesanyam szokta csinalni, s ezzel vart haza. Konnyen elkeszul csak egy jo palacsintsutore van szukseg.

Szukseges:
4 tojas, szetvalasztjuk a sargajat a feherjetol
4 dkg margarin
12 dkg liszt
1/2 liter tej
1 csomag vanilia cukor
4 evokanal kristaly cukor
pici so

vaj a suteshez
a fenti anyagokat jol osszekeverjuk s mikor szep sima, hozzaadjuk a 4 tojasfeherjebol keszitett habot, Ezt konnyen kavarjuk bele hogy lehetoleg ne torjuk ossze a habot.

a palacsinta sutot megkenjuk vajjal vagy olajjal, s ontunk bele a tesztabol. Addig sutjuk mig a felso fele szep holyagos. Akkor kicsusztatjuk egy talra es vanilias cukorral meghintjuk. A kovetkezo palacsintat a masik tetejere teszem.  Az utolso palacsintat az aljaval felfele tesszuk.
Jo etvagyat!!!

DULCE DE LECHE TRIFLE

1 cup boiling water

1 pkg. (85 g) Jell-O Strawberry Jelly Powder

1 pkg. (600 g) frozen whole strawberries

2 pkg. (4-serving size each) Jell-O Vanilla Instant Pudding

3 cups cold milk

3 cups thawed Cool Whip Whipped Topping, divided

1/2 cup dulce de leche

1 pkg. (390 g) prepared pound cake, cut into 1-inch cubes

1/4 cup brandy

1 square Baker's Premium 70% Cacao Dark Chocolate, shaved into curls

ADD boiling water to jelly powder in large bowl; stir 2 min. until completely dissolved. Stir in strawberries; set aside. Beat pudding mixes and milk in medium bowl with whisk 2 min.; stir in 1 cup Cool Whip.
MICROWAVE dulce de leche in microwaveable bowl on HIGH 20 to 30 sec. or until thin enough to pour when stirred. Place half the cake in large clear serving bowl; drizzle with half the brandy. Cover with layers of half each of the strawberry mixture and pudding mixture; drizzle with dulce de leche.
TOP with remaining cake, brandy, strawberry mixture, pudding mixture and Cool Whip. Garnish with chocolate curls. Refrigerate 2 hours.

kraft kitchens tips

How to Make Chocolate Curls

Unwrap chocolate square, leaving chocolate on paper wrapper. Microwave on HIGH 10 sec. or just until you can smudge chocolate with your thumb. Hold chocolate square, bottom-side up, firmly between thumb and fingers of one hand. Slowly pull vegetable peeler over bottom of square with other hand, allowing a thin layer of chocolate to curl as it is peeled off the square. For shorter curls, pull vegetable peeler over one of the narrow sides of chocolate square. Refrigerate until ready to use. Use toothpick to pick up curls and arrange them on top of dessert as desired.

Substitute

Substitute caramel or butterscotch sauce for the dulce de leche.

Note

Trifle can be refrigerated up to 8 hours before serving

FRUIT & NUT BISCOTTI

1/4 cup butter, softened

1/2 cup sugar

1 whole egg

1 egg white

2 Tbsp. orange zest

2 cups flour

2 tsp. Magic Baking Powder

1/4 tsp. salt

1/2 cup Back to Nature Trail Mix - Raisins, Almonds, Pumpkin Seeds, Pecans and Apricots, chopped

1 square Baker's Semi-Sweet Chocolate

HEAT oven to 325ºF.
BEAT butter and sugar in large bowl with mixer until light and fluffy. Add next 3 ingredients; mix well.
MIX flour, baking powder and salt. Add to egg mixture; beat until well blended. Stir in trail mix. Divide dough in half. Roll each half into 10-inch log on lightly floured surface; flatten slightly. Place, 4 inches apart, on parchment-covered baking sheet.
BAKE 30 min. or until lightly browned; cool on baking sheet 10 min. Transfer to cutting board. Diagonally cut logs into 1/2-inch-thick slices; discard rounded end slices. Place remaining slices, cut-sides down, on baking sheet. Bake 15 to 20 min. or until golden brown and dry. Transfer to wire racks. Cool completely.
MELT chocolate as directed on package; drizzle over biscotti. Let stand until chocolate is firm.

kraft kitchens tips

Note

These delicious biscotti can be stored up to 2 months in a tightly covered container at room temperature. Keep some on hand, then pack in cellophane bags and tie with colourful ribbons for last-minute hostess gifts.

How to Cut the Biscotti

For best results, use serrated knife to cut the partially baked logs into slices.

ALE STEAMED MUSSELS WITH FRENCH BREAD

A pale ale such as Sierra Nevada is ideal for this juicy entree because it,s fruity and just a little bitter.

1 cup chopped tomato
1 cup ale or beer
1/2 cup bottled clam juice
1/3 cup choped fresh parsley
2 tablespoons fresh lemon juice
1 tablespoon bottled minced garlic
2 pound mussels, scrubbed and debearded (about 40 mussels)
4 (1/2 inch tick) slices diagonally cut French beard baguette

Combine first 6 ingredients in a large stockpot, cover and bring to a boil. Add mussels; cover and cook 4 minutes or until shelles open. Remove from heat; discard any unopened shelles.
Divide the mussels and broth evenly among 2 shallow bowls; and serve with bread.

MAPLE-PECAN CHOCOLATE FUDGE

1-1/2 cups coarsely chopped pecans

1/4 cup maple syrup

2 pkg. (8 squares each) Baker's Semi-Sweet Chocolate, chopped

1 can (300 mL) sweetened condensed milk

COOK and stir nuts in dry skillet on medium heat 1 to 2 min. or until fragrant and lightly toasted. Add syrup; cook 1 min. or until syrup is absorbed, stirring constantly. Spread onto parchment paper-covered baking sheet; cool. Break up any large clumps; reserve 1/2 cup for topping.
MICROWAVE chocolate and milk in large microwaveable bowl on HIGH 2 min. or until chocolate is almost melted; stir until chocolate is completely melted and mixture is well blended. Stir in remaining nuts; spread onto bottom of 8-inch square pan. Top with reserved nuts; press gently into fudge with back of spoon.
REFRIGERATE 2 hours before cutting into pieces 

When cutting fudge, carefully wipe the knife blade between cuts with a clean damp towel. This prevents the fudge from building up on the blade, ensuring clean cuts that leave the edges intact.

Store fudge in tightly covered container in refrigerator.

For easy removal from pan before cutting into pieces, line empty pan with foil or parchment paper, with ends extending over sides. Then, use the foil handles to remove from pan before cutting into pieces.

CANDY CANE NANAIMO BARS

6 squares Baker's Semi-Sweet Chocolate, divided

3/4 cup plus 1 Tbsp. butter, softened, divided

1 egg

2 cups Honey Maid Graham Crumbs

1 cup flaked coconut

1/2 cup chopped walnuts

2 Tbsp. Bird's Custard Powder

3 Tbsp. milk

2 cups icing sugar

1 tsp. peppermint extract

8 to 10 drops red food colouring

2 Tbsp. crushed candy canes (about 2)

HEAT oven to 350°F.
MICROWAVE 2 chocolate squares and 1/2 cup butter in large microwaveable bowl on MEDIUM 2 min. or until butter is melted. Stir until chocolate is completely melted. Blend in egg. Stir in graham crumbs, coconut and nuts. Press onto bottom of 9-inch square pan. Bake 8 min.; cool completely.
BEAT 1/4 cup of the remaining butter, custard powder, milk, sugar, extract and food colouring with mixer until well blended; spread onto crust. Refrigerate 15 min.
MICROWAVE remaining chocolate squares and butter in microwaveable bowl 2 to 3 min. or until butter is melted. Stir until chocolate is completely melted. Spread over custard layer; sprinkle with candy. Refrigerate 3 hours before cutting into bars.

For easy removal of dessert from pan before cutting into bars, line empty pan with foil or parchment paper, with ends extending over sides. Then, use the foil handles to remove chilled dessert from pan before cutting into bars.

Store bars in airtight container at room temperature up to 1 week. Or for longer storage, freeze bars up to 3 months. Thaw overnight before serving.

LAYERED PUMPKIN DESSERT

13  Ginger Cookies, finely crushed (about 1-1/2 cups)

1/4 cup butter, melted

2 pkg. (250 g each)  Cream Cheese, softened

1/2 cup sugar

1-1/2 cups canned pumpkin

1/2 tsp. ground cinnamon

1/4 tsp. ground nutmeg

2 eggs

2 pkg. (4-serving size each) Jell-O Vanilla Instant Pudding

2 cups cold milk

3 cups thawed Cool Whip Whipped Topping, divided

1/2 cup chopped pecans, toasted

HEAT oven to 350°F.
MIX cookie crumbs and butter; press onto bottom of 13x9-inch pan; bake 10 min.
MEANWHILE, beat cream cheese and sugar with mixer until well blended. Add pumpkin and spices; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over baked crust; bake 30 min. or until centre is almost set. Cool 1 hour.
BEAT pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1 cup Cool Whip. Spread over dessert; cover with remaining Cool Whip.
REFRIGERATE 3 hours or until firm. Sprinkle with nuts just before serving.

Make Ahead

Dessert can be refrigerated up to 2 days before serving.

Size-Wise

Enjoy a serving of this rich and indulgent treat on special occasions.