Pork with Beans

2 kg pork
1.5 kg small white beans,
soaked overnight
375 ml tomato juice
1 finely chopped onion
125 ml olive oil or corn oil
Salt, pepper and some soup celery


Put beans in sauce pan with fresh water to cover, boil for 10 minutes and then drain. Cook in pressure cooker with some soup celery until about half tender. Remember not to add salt. Drain beans and discard celery.
Heat oil in heavy saucepan and brown meat and onions. Add tomato juice, salt and pepper and simmer over low heat until meat is nearly done. Add beans and simmer gently until meat and beans are tender. If you need more liquid, top it up with more tomato juice. Serve.

Venison Stew

1 leek, thinly sliced
1 onion, finely chopped
2 Carrots, thinly sliced
small handful Rosemary
small handful Thyme
2 Bay leaves
1 tbsp coriander seeds
1 bottle Red wine
100ml sherry vinegar
400g Venison, cut bite-sized cubes
6 tbsp Olive oil
100g dark chocolate


Place venison in large non-reactive bowl. Mix together leeks, carrots, onion, rosemary , thyme , bay leaves , coriander seeds, red wine and sherry vinegar.
Pour over venison and leave to marinade for 12 hours in fridge.
Remove meat and vegetables separately from marinade. Reserve marinade. Heat 3 tbsp of olive oil in frying pan over medium heat and fry venison for 3-4 minutes.
Heat remaining olive oil in separate pan and fry vegetables lightly for 3-4 minutes. Add meat to vegetables.
Stir in marinade and bring to the boil. Turn down heat and stir in grated chocolate. Season to taste with salt and freshly ground black pepper and cook over low heat for 3 hours.

Venison Loin Roast

1-⅓ lbs (600 gms) venison loin roast
1 Tbsp (15 ml) Olive oil
½ Cup (125 ml) dry red wine
salt and pepper


Preheat oven to 425F. Heat oil in large ovenproof skillet. Brown loin roast on each side and place (uncovered) in oven. Reduce temperature to 350F and roast 12-15 minutes. Remove, set aside and keep warm. Pour wine into skillet, reduce by ½ -2/3 and season with salt and pepper to taste. Slice loin and serve.

Grilled Venison Medallions with Prune and Apple Chutney and Crisp Fried Leek

INGREDIENTS
6 Medallions cut from the short loin or leg
250mls of oil

For the Chutney:
1 large apple (diced)
1 medium onion (diced)
12 prunes (pitted and halved)
½ tspn lemon zest (grated rind of lemon)
1/4 cup apple juice
1/4 cup Sherry or Wine vinegar
25gms of butter or oil
A pinch each of, Allspice, Nutmeg, fennel Seed Oil and Cumin

For the Leek Garnish:
1 large leek, white only (well washed)
500 mls of cooking oil
Salt and Pepper

Pat medallions dry and season. Sear over high heat in heavy sauce pan for approx. 2 minutes each side. Keep warm.
Sauté onion until lightly colored. Add apple and prunes, cool until apple is just soft. Add all remaining ingredients and reduce by half and chutney is thickened. Chill.
Cut leek into long very thin strips. Heat oil in heavy sauce pan until 160°C. Fry until golden. Drain and season with salt and pepper.
Arrange medallions on plate, place spoonful of chutney in centre and garnish with crisp fried leek.

Pan-fried Loin of Venison with a Lavender Sauce

Loin of venison
100 g chopped Shallots
2 tsp chopped fresh Parsley
8 heads of lavender
60 ml Brandy
1 Bay leaf
200ml Dry red wine
1 tsp Tomato puree
1 tbsp Redcurrant jelly
200 ml Brown game stock
1 tsp good Honey
50 g Unsalted butter
Venison trimmings


Place all ingredients, except venison, in bowl. Season well with black pepper. Mix well and add venison. Place in fridge for at least 2 hrs.
Heat a large, heavy bottomed, frying pan. Add a little oil and half the butter. When frothing stops, add venison loin. Brown well on all sides, ( 2 minutes on each side). Remove from pan and drain.
Add trimmings and brown well. Add tomato puree and cook for 2 minutes longer. Flame with brandy. Add stock and marinade. Bring to the boil and simmer for 30 minutes. Add honey, redcurrant jelly and reduce sauce to syrupy texture. Strain sauce and beat in remaining butter. Slice loin and serve.

Toad in the hole with Venison Sausages

6 Venison Sausages
3 eggs
Whole milk
Plain flour
Seasoning

Place sausages in non-stick roasting dish and place in oven pre heated to 200C. Brown for 10 minutes.
Crack eggs into a glass and mark the height they come to. Place in a mixing bowl. Fill glass to same height with plain flour and add this to eggs. Mix till smooth. Add same volume of whole milk to mixture. Add half the volume of very cold water, mix and season. Pour over sausages and return them to oven. Cook for about 45 minutes.

Casserole Beef and Aubergines

Ingredients
250 ml olive oil
1 kg long aubergines, washed, cut
lengthwise into ¼s,soaked in salt water 1hr
2 garlic cloves, finely sliced
1 kg stewing beef, cut into portions
2 large onions, roughly chopped
15 ml parsley, finely minced
2 large ripe tomatoes, cubed
250 ml good beef stock
125 ml water
5 ml lemon juice
Salt and pepper


Heat half the olive oil in flameproof casserole and brown meat. Add strained aubergine pieces and remove from heat. Combine tomatoes, onions, parsley, garlic, lemon juice, stock and water and pour over meat and aubergines. Pour over remaining oil. Cover and bake in a hot oven for 20 minutes. Reduce heat and simmer for a further hour.

Braised Beef Roll with Red Wine

Ingredients
2 kg boneless lean braising steak
2 large onions, peeled & cut into slivers
2 large tomatoes, peeled, seeded & diced
2 large carrots, peeled and diced
3 cloves of garlic, peeled, left whole
250 ml dry red wine
125 ml Metaxa 3 Stars
250 ml olive oil
Salt and pepper, pinch of thyme
500 ml good beef stock


Lightly season beef with salt, pepper and thyme. Shape into a neat roll and tie up with string. Heat olive oil in big heavy casserole with lid and brown meat on all sides. Remove meat to plate and add vegetables, red wine and stock. Stir thoroughly. Return meat to pot. Cover and simmer over low heat or in a low oven until meat is tender. Remove meat and keep warm. Either put vegetables and sauce through a mouli or whiz in food processor. Return to pan and reheat, adding Metaxa. Simmer to reduce to desired consistency. Remove string, slice beef and serve with sauce.