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Venison Mauritian Style. venison, african 1 prepare the day before. 2 1/2 kg venison 250 gm bacon finely chopped 2 bay leaves 1 bouquet thyme or 1 tsp dried 1 thyme 1 _3_ _shallots_ 1 teaspoon ground nutmeg 1/4 teaspoon ground cinnamon 1/2 cup oil 112 1/2 cooking lard 2 carrots cut into pieces 4 onions 1 1/4 cup white wine 1 salt and pepper to taste Chop and mix together the bacon,thyme,shallots,nutmeg and cinnamon.Season with salt and pepper.Make incisions in the meat with a sharp knife and stuff with this mixture.Baste with oil and place in a cool place for 12 hours. In a saucepan heat the cooking lard.Add the carrots,bay leaves and venison. Braise the meat on all sides until browned on all sides.Add the wine,cover and cook over medium heat for 1 - 2 hours.Baste regularly.Serve with rice. Lynne van der Schyff. Peacemeals - Ethnic Recipes. A compilation of recipes from the ladies of The Church on the Rock, Edenvale, South Africa in celebration of peace and reconciliation. From: Brian_cox@spire.Hds.Co.Uk Date: 04 Mar 97 Chile-Heads List Ä Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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