Pie with Ground Venison and Onion


1-3/4 lb stewing venison, or boneless pork loin, diced
1 lb onions, chopped
salt and black pepper
6 juniper berries, crushed
3 Tbsp red wine
2 Tbsp olive oil
1 egg, beaten
1 tsp gelatin
2/3 cup boiling vegetable broth


2 cups all-purpose flour
1 tsp salt
3/4 cup shortening
1/2 cup water and milk, mixed


  1. Prepare the pastry. Place the flour and salt in a bowl and make a well in the center. Chop the shortening, add it to the liquids, then heat until melted. Bring to a rolling boil, then pour into the flour and mix immediately into a soft, manageable dough. Knead until smooth on a lightly floured surface, then cover and leave to cool slightly.
  2. Preheat the oven to 425°F (220°C).
  3. Process the venison and onions in a food processor or meat grinder until chopped fine, then season well. Add the juniper berries and moisten the meat with the wine and oil.
  4. Roll out two-thirds of the pastry and use to line an 8-in (20-cm) deep springform pan. Pack the meat into the pie, then roll out the remaining pastry to make a lid. Moisten the edges of the pastry, then seal the top and sides together, pressing the edge into a decorative crust. Make a small slit in the center of the lid and use any pastry trimmings to make decorative leaves.
  5. Brush the top of the pie with egg, then bake in the hot oven for 15 minutes. Lower the temperature to 350°F (180°C) and cook for a further 1 hour.
  6. Carefully loosen and remove the sides of the pan trying not to break the pastry, then brush all the pastry again with beaten egg. Continue to cook for a further 20 to 30 minutes, brushing with egg once or twice more until the pastry is a dark, golden brown. Remove the pie and leave to cool slightly.
  7. Dissolve the gelatin in the hot broth then pour it carefully into the pie – you will probably only get a small amount in as the meat hardly shrinks at all during cooking. Leave the pie until cold, then chill it for 2 to 3 hours before slicing. Serve cold, with some strong pickles and a green salad.

Makes 6 servings.

Source: Onion


Italian-style Lasagne with Bolognese and Spinach


12 No-boil dried lasagne noodles
1/2 cup grated Parmigiano-Reggiano

Bolognese Sauce

1/4 cup olive oil
3 ounces sliced pancetta, finely chopped
1 medium onion, finely chopped
1 large carrot, finely chopped
1 celery rib, finely chopped
2 garlic cloves, chopped
2 pounds ground beef chuck (not lean)
1-1/2 cups dry white wine
1-1/2 cups whole milk
1/4 cup tomato paste
1-1/2 teaspoons fresh thyme leaves
1/4 teaspoon salt
3/4 teaspoon black pepper

Ricotta Filling

2 (10-ounce) packages frozen chopped spinach, thawed
2 (15-ounce) containers whole-milk ricotta
4 large eggs, lightly beaten
1/2 cup grated Parmigiano-Reggiano
1/2 teaspoon freshly grated nutmeg
1 teaspoons salt
1 teaspoon black pepper
3/4 cup whole milk


  1. To make sauce, heat oil in a 12- to 14-inch heavy skillet over medium heat until it shimmers. Cook pancetta, onion, carrot, celery, and garlic, stirring occasionally, until vegetables are golden and softened, 12 to 15 minutes.
  2. Add beef and cook, stirring occasionally and breaking up any lumps, until meat is no longer pink, 6 to 10 minutes.
  3. Stir in wine, milk, tomato paste, thyme, salt, and pepper. Simmer, uncovered, stirring occasionally, until most of liquid has evaporated but sauce is still moist, about 1 hour.
  4. To make the ricotta filling, put spinach in a kitchen towel (not terry cloth) and twist to squeeze out as much moisture as possible.
  5. Whisk together ricotta, eggs, Parmesan, nutmeg, salt, and pepper. Transfer 1-1/2 cups ricotta mixture to another bowl and whisk in 1/4 cup milk; set aside.
  6. Whisk spinach into remaining filling with remaining 1/2 cup milk.
  7. Preheat oven to 375°F, with rack in middle.
  8. Soak noodles in a bowl of very warm water until pliable but not softened, 3 to 5 minutes. Place on a kitchen towel (it’s not necessary to pat them dry).
  9. Spread 1-1/2 cups Bolognese sauce in a 13-by 9-inch baking pan (3-inch deep) and sprinkle with 1 tablespoon Parmesan. Cover with 3 noodles, leaving space in between. Spread half of spinach filling on top, then 1 cup Bolognese sauce, and top with 1 tablespoon Parmesan and 3 noodles; repeat. Top with remaining Bolognese sauce, 1 tablespoon Parmesan, and remaining 3 noodles.
  10. Pour reserved ricotta mixture over top and sprinkle with remaining 1/4 cup Parmesan.
  11. Cover pan tightly with parchment paper and foil (or just buttered foil) and bake 50 minutes.
  12. Remove foil and bake until top is browned in spots, about 15 minutes more.
  13. Let stand for 15 to 30 minutes before cutting.

Cooks’ Notes:

  1. The Bolognese sauce can be made 2 days ahead and chilled (covered once cool).
  2. The lasagne can be made 1 day ahead and chilled. Reheat in a 350°F oven, loosely covered with foil.

Makes 8 servings.

Source: Gourmet Italian

Baked Quick-to-make Meatloaves with Milk and Vegetables


3/4 cup quick-cooking rolled oats
1 tsp dried basil or oregano
3/4 tsp salt
1/4 tsp pepper
1 cup milk
2 eggs
1 carrot
1 small zucchini
1-1/2 lbs lean ground beef, chicken, pork, turkey or veal
1/4 cup ketchup or barbecue sauce


  1. Preheat oven to 400°F (200°C).
  2. In a large bowl, combine oats, basil, salt, pepper, milk and eggs, let stand for 5 minutes.
  3. Meanwhile, peel carrot. Shred carrot and zucchini on the coarse side of a cheese or box grater and measure 1/2 cup of each.
  4. Add to milk mixture in bowl.
  5. Add ground meat and blend well with a fork. Scoop mixture evenly into a 12-cup muffin pan. Pack lightly and flatten tops. Spread with ketchup or barbecue sauce.
  6. Place muffin pan on a rimmed baking sheet to catch drips. Bake for 20 min or until thermometer inserted in centre of one registers at least 165°F (74°C).
  7. Remove meatloaves from pan with two spoons, draining off excess liquid.

Makes 4 to 6 servings.

Source: Dairy Farmers of Canada

French-style Starter with Escartgots


6 dozen canned snails
3 shallots, peeled and finely chopped
3 garlic cloves, peeled and finely chopped
2 tbsp olive oil
3 tbsp chopped hazelnuts
1-1/2 tbsp unsalted butter
2 tbsp green Chartreuse (a French liqueur)
2 cups whipping cream
lemon juice
grated lemon zest
2 tbsp chopped parsley
black pepper


  1. Drain the snails.
  2. Sweat the finely chopped shallots and garlic in the olive oil over medium heat until tender, then add the hazelnuts, followed by the snails.
  3. Add the butter and continue to cook gently for 6-7 minutes.
  4. Pour in the Chartreuse, turn up the heat, and boil until the pan is almost dry.
  5. Add the cream and simmer until the mixture has the consistency of a sauce.
  6. Season well and finish with a few drops of lemon juice and a little finely grated zest. Serve in little pots with a sprinkling of parsley.

Makes 6 servings.

Source: The French Kitchen

Roasted Rack of Venison


1.2 kg rack of venison, trimmed and tied
1 leek, trimmed and halved lengthwise
3 tbsp olive oil
1-1/2 tbsp salt
1 tbsp cracked pepper
3 tbsp coriander seeds, crushed


  1. Preheat the oven to 200°C.
  2. In a pan of boiling salted water, submerge the leeks for 1 minute and then refresh in cold water. Choose the longest strips of leeks to cover up the string around the venison, tucking the strips into themselves at the back to hold them in place.
  3. Brush the meat with the olive oil and then rub in the combined salt, pepper and coriander seeds.
  4. In a very hot heavy pan, seal the meat on both sides until golden brown, about 30-40 seconds each side, and then place in a roasting tray.
  5. Cook in the preheated oven for 15 minutes for rare, 20 minutes for medium or 25 minutes for well done.
  6. Allow the meat to rest for 10 minutes before serving.

Makes 4 servings.

Source: Wall Paper