Recipe - Game Dinner

1 Twig marjoram
5 Rosemary leaves
One half teaspoon Mustard seeds
5 Juniper berries
3 Pieces orange peel
6 Whole allspice
2 Bay leafs (up to 3)
1 Piece ginger
3 Whole cloves
1 Piece chilie
2 Pinches of savory
10 Whole peppercorns
A few pine needles
1 Twig of thime
1 Carrot, chopped
1 Piece of celery, chopped
Some parsley
small Amount of water

A game dinner with a small group, perhaps at a hunting lodge, can be an
unforgettable event. The proper preparation of a game dish requires quite a
bit of experties in the art of cooking, but a successful result is sure to
bring high praise to the cook. Here is an old recipe:

Combine: 1 Twig marjoram, 5 rosemary leaves, One half tsp mustard seeds, 5
juniper berries, 3 pcs. of orange peel, 6 whole allspice, 2 or 3 bay leafs,
one piece of ginger, 3 whole cloves, 1 piece of chilie, 2 pinches of
savory, 10 whole peppercorns, a few pine needles, a twig of thime. Add one
carrot, chopped, a piece of celery, chopped, and some parsley. Cover with a
small amount of water, bring to the boil, reduce heat and simmer until
tender.

Force mixture through sieve, add a little white wine and some brandy. Cut
meat approximatel one to one and a half pounds, such as rabbit, duck, or
venison, into serving size pieces and pour marinade over. Refrigerate for
several hours. Then cut about a quarter of a pound of lean salt pork into
small pieces, and saute with the drained meat until browned. Add a little
fat to the skillet first. Dust with flower, stir until coated, add
marinade, and simmer until tender. Before serving, combine two tablespoons
of sour cream with one egg yolk, add to dish and season to taste with salt.
As an accompaniment, we recommend dumplings made of bread or potato, or
noodles.

Fried apple rings and lingonberry preserves. Serve and collect your
applause. Posted to EATL Digest 03 Apr 97 by Elaine Dunnett
PHftN@AOL.COM on Apr 3, 1997