1 leg, about 3 kilos 6 cups dry cider 1 kilo carrots, sliced thinly 8 medium onions, sliced thinly 16 juniper berries 8 leaves sage, chopped 1/2 cup butter 2 whole nutmegs, grated salt and pepper to taste
Combine half each of the cider, nutmeg and sage with 2 of the onions, the juniper berries and salt and pepper to taste. Cut the leg into slices about 1 cm. thick and over these pour the marinade. Refrigerate, covered, for 36 - 48 hours, turning the meat occasionally.
Remove the meat from the marinade and dry with toweling. Strain the marinade and to this add the remaining cider.
In a large flameproof casserole melt the butter and, over a high flame, brown the meat slices on both sides. Remove the slices, lower the flame and add the remaining onions and the carrots, cooking until the onions are softened. Pour in the marinade and bring to a boil. Add the remaining seasonings, replace the venison, cover and place in a medium oven for 1 1/2 hours. Serve hot directly from the casserole. Serves 6 - 8.
Person Stew
1 shoulder of person, about 2 1/2 kilo), dressed and cut into serving pieces 1 bottle dry red wine 1 cup olive oil 1/2 cup red wine vinegar 6 Tbsp. each bacon fat and flour 2 large onions, chopped coarsely 1 large carrot, chopped coarsely 3 stalks celery, chopped coarsely 3 cloves garlic, chopped finely 6 shallots, chopped coarsely 12 juniper berries 12 whole peppercorns 2 whole cloves 2 bay leaves, crushed 2 Tbsp. parsley, chopped 1 tsp. salt 1/2 tsp. each thyme, oregano, basil and rosemary salt, black pepper and cayenne pepper to taste
In a saucepan combine the wine, wine vinegar, olive oil, onions, carrot, shallots, celery, garlic, cloves and all of the herbs and spices. Bring just to a boil, immediately lower the flame and simmer for about 10 - 12 minutes. Remove from the flame and let cool for 1/2 hour.
Put the cut-up shoulder and giblets in a ceramic bowl and pour over the marinade. Marinate, covered, in the refrigerator for 2 - 3 days, turning the meat several times each day.
Remove the meat from the marinade and dry on toweling. Strain and reserve the marinade.
Sprinkle the meat with salt, pepper and cayenne pepper to taste. In a skillet melt the bacon fat and in this brown the meat, slowly on all sides. Sprinkle over with flour, stir and continue to saute until the flour is absorbed and turns light brown. Add the strained marinade and simmer, covered until the meat is tender (45 - 60 minutes). Correct the seasoning, simmer for 5 minutes longer and serve hot. Serves 6.
posted
Ok! First you start off with a medium sized ripe shepherd, you will be able to see how ripe a shepherd is by the size of his crook,the longer the crook the more ripe the shepherd. You will most likely want to get a shepherd with approximately 2 metre high crook because those shepherd's tend to be in season this time of year. Now cube the shepherd into small cubes. While you are doing this preheat the oven to 425 degrees farenheit and lightly grease the pan you will be using. You will add your cubed shepherd into this pan. Get some fresh corn and lure a sheep towards you. If you have any excess corn throw it away. Now shear this sheep and add the wool on top of the shepherd cubes(this will keep your shepherd fresh and juicy). Throw into the oven for about 40 minutes and clean up while you wait. And there you have it, shepherd's pie! makes up to 8 servings. Allow a lot of preparation time (the larger the shepherd the longer it takes to cube it.)
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