Recipes for Game and Meats

Home-Style Corned Beef with Dilled Cabbage

Ingredients:
2-1.2 to 3-1/2 lb. corned beef brisket
2 cups water
1/4 cup honey
8 tablespoon Dijon-style mustard, divided
1 medium head cabbage, cut into 8 wedges (about 2 lbs.)
3 tablespoons butter or margarine, softened
1-1/2 teaspoons chopped fresh dill or 1/2 teaspoon dillweed

Directions:
Place corned beef brisket and water in Dutch oven; cover tightly and simmer in 350 degree oven for 1 hour. Turn brisket over and continue cooking, covered, 1-1/2 to 2 hours or until meat is tender. Remove brisket from cooking liquid and place, fat side up, on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Combine honey and 1 tablespoon mustard; brush half of mixture over top of brisket and broil 3 minutes. Brush with remaining mixture and continue broiling 2 minutes, or until brisket is glazed. Meanwhile, steam cabbage 15 to 20 minutes or until tender. Combine remaining mustard with butter and dill; spread over hot cabbage wedges. Carve brisket diagonally across the grain into thin slices and serve with cabbage. Note: It is very important to simmer corned beef since boiling will cause meat to become tough. Helen Moore

Lamb Chops with Herbs

Ingredients:
4 (4 oz.) lean lamb chops
1/4 teaspoon freshly ground pepper
2 tablespoons minced fresh chives
2 tablespoons minched fresh parsley
2 tablespoons fresh rosemary, chopped
Vegetable cooking spray

Directions:
Trim fat from lamb chops; sprinkle with pepper. Combine chives, parsley and rosemary; press herb mixture on each side of chops. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add lamb chops, and cook 10 minutes on each side or until desired degree of doneness. Yield: 2 servings. Note: Lamb chops may be grilled, if desired. Place over medium-hot coals 10 minutes on each side or until desired degree of doneness.
Martha T. Leoni


		Home-Style Corned Beef with Dilled Cabbage Ingredients: 2-1.2 to 3-1/2 lb. corned beef brisket 2 cups water 1/4 cup honey 8 tablespoon Dijon-style mustard, divided 1 medium head cabbage, cut into 8 wedges (about 2 lbs.) 3 tablespoons butter or margarine, softened 1-1/2 teaspoons chopped fresh dill or 1/2 teaspoon dillweed Directions: Place corned beef brisket and water in Dutch oven; cover tightly and simmer in 350 degree oven for 1 hour. Turn brisket over and continue cooking, covered, 1-1/2 to 2 hours or until meat is tender. Remove brisket from cooking liquid and place, fat side up, on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Combine honey and 1 tablespoon mustard; brush half of mixture over top of brisket and broil 3 minutes. Brush with remaining mixture and continue broiling 2 minutes, or until brisket is glazed. Meanwhile, steam cabbage 15 to 20 minutes or until tender. Combine remaining mustard with butter and dill; spread over hot cabbage wedges. Carve brisket diagonally across the grain into thin slices and serve with cabbage. Note: It is very important to simmer corned beef since boiling will cause meat to become tough. Helen Moore Lamb Chops with Herbs Ingredients: 4 (4 oz.) lean lamb chops 1/4 teaspoon freshly ground pepper 2 tablespoons minced fresh chives 2 tablespoons minched fresh parsley 2 tablespoons fresh rosemary, chopped Vegetable cooking spray Directions: Trim fat from lamb chops; sprinkle with pepper. Combine chives, parsley and rosemary; press herb mixture on each side of chops. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add lamb chops, and cook 10 minutes on each side or until desired degree of doneness. Yield: 2 servings. Note: Lamb chops may be grilled, if desired. Place over medium-hot coals 10 minutes on each side or until desired degree of doneness. Martha T. Leoni
RECIPES • Game and Meats Game Venison Steaks with Sage Butter Ingredients: 1/4 cup olive oil 4 steaks venison, from the leg 1 Bermuda onion 3 tablespoons oil for frying 1 large green pepper 1 large red pepper sea salt and black pepper 1-2 cloves garlic 2 tablespoons butter Marinade (see below) Sage butter (see below) Directions: Add the olive oil to the marinade and pour it over the steaks in a deep dish. Leave them for 24 hours, basting now and then. Take the steaks out of the marinade and pat them dry before cooking. Peel and slice the onion. Heat the oil in a saucepan and stew the onion slowly for 5 minutes. Add the peppers, deseeded and cut into strips. Add salt and pepper and cook slowly for 10 minutes, adding the peeled and crushed garlic towards the end. When all the vegetables are soft, pour them into a serving dish and keep warm. Heat the butter in a frying pan and cook the steaks slowly, allowing about 4 minutes each side. Lay them on top of the vegetables and put a piece of chilled sage butter on top of each one. Marinade Ingredients: 1 onion 1bay leaf 6 sprigs thyme 3 sprigs marjoram 3 sprigs summer savory 2 sprigs hyssop 1 sprig rosemary 2.3 cup dry white wine Directions: Peel and slice the onion. Crumble the bay leaf. Scatter both over the food to be marinated, then lay the springs of different herbs over as well. Pour over the wine and leave for 12 to 24 hours, basting occasionally with a wooden spoon. The game is usually dried before cooking, and the marinade strained and used as cooking liquid, either alone or mixed with stock. Sage Butter Ingredients: 6 tablespoons butter 12 sage leaves (about 1 tablespoon when chopped) sea salt and black pepper 1 teaspoon onion juice 2 teaspoons lemon juice Directions: Cut the butter into small pieces and pound in a mortar until smooth. Chop the sage and add to the butter. Pound again until mixed to a paste, flecked with green. Add salt and pepper to taste, and a teaspoon of onion juice, made by crushing a piece of onion in a garlic gress. Add the lemon juice and pound again. Alternatively, make the butter in a food processor or blender. Chill until firm.	Game (continued) Pheasant with Herbs Ingredients: 1 pheasant 1 onion 1 carrot 1 leek 1 stalk celery 3 tablespoons beef drippings 1-1/4 cups game stock or chicken stock 3 sprigs thyme 3 sprigs lovage 3 sprigs summer savory 1 sprig rosemary sea salt and black pepper 1 teaspoon flour 2/3 cup sour cream 1 tablespoon chopped parsley to garnish Marinade (see recipe under Venison) Directions: Make the marinade and pour it over the pheasant in a close-fitting deep dish. Leave overnight. Next day lift out the bird and wipe it dry. Strain and reserve the marinade. Peel the onion and carrot and trim the leek and celery. Slice the vegetables and cook them gently in the drippings in a flameproof casserole, stirring occasionally. After about 6 minutes, put in the bird and brown it lightly on all sides. Heat the stock in a saucepan with the strained marinade and pour it over the bird. Tuck the herbs around it and add salt and pepper. Cover the casserole and transfer it to a moderate oven (325 degrees F). If the pheasant is a roasting bird, it will be ready in 1 hour; if an old bird, allow 2 to 2-1/2 hours. Turn the bird over from time to time. When tender, take it out and carve it. Lay the pieces in a serving dish and keep them warm while you make the sauce. Take the herbs out of the casserole and discard them. Pureé the vegetables and the cooled cooking liquid together in a blender, or push through a food mill. Pour back into a clean pan and reheat gently. Beat the flour into the sour cream in a small bowl, until smooth, then stir it bit by bit into the sauce. Cook gently for 3 minutes, stirring constantly, then add more salt and pepper as required. Pour over the pheasant in its dish and sprinkle with finely chopped parsley. If there is too much sauce for the meat, serve some separately in a sauceboat. Meats Oven-Braised Beef (Pot Roast) Ingredients: 3 pounds boneless beef chuck top roast, all visible fat removed 1 medium onion, sliced thin 2 carrots, sliced thin 1 rib celery, sliced thin 1 cup dry red wine (or tomato juice) 1 clove garlic, crushed 1 teaspoon thyme 3 sprigs parsley 1 bay leaf 2 whole cloves 1 tablespoon cornstarch 1 tablespoon tomato paste Directions: Marinate meat in your of marinades for several hours, turning occasionally. Place marinated beef in center of large piece of heavy duty foil lining a roasting pan. Place under broiler, turning till all sides of meat are browned. Turn off broiler heat. Place sliced onion, carrots, and celery around meat. Mix together wine (or tomato juice), tomato paste, parsley, garlic, thyme, bay leaf, and cloves and pour over the meat. Roast in 325 degree oven 2-1/2 to 3 hours, until fork pierces meat easily. Remove meat and vegetables from foil, discard bay leaf and cloves; strain liquid into saucepan and skim off fat. Mix cornstarch with 1 tablespoon water and stir into strained juice. Cook gently, stirring, until slightly thickened. Allow to cool completely, and again skim off fat. To serve, slice meat thin and surround with vegetables, pour thickened juices over and reheat. Serves 7 to 8.