4 ea Salmon steaks, large

3 T Butter, melted

3 T Peanut or olive oil

2 T Lemon juice

2 T Garlic, minced, fresh

1 t Tarragon, minced, fresh

1/4 t Lemon peel, grated

1/8 t Red pepper flakes

1 x Salt & pepper to taste

1 x Lemon wedges

Combine butter, oil, lemon juice, tarragon, lemon peel and pepper flakes to make a marinade. Place fish steaks on broiler and brush with half the marinade. Broil under pre-heated broiler, 2 inches from heat, for 4 minutes. Turn the steaks, brush with remaining marinade, and broil until fish flakes to fork (about 4 more minutes). Salt and pepper to taste and serve immediately with lemon wedges. Also for: Use cobia, king mackerel, grouper or other large fish steaks Source: FIELD & STREAM May 85 Recipe date: 05/15/85

Wes & Kathy’s Killer 4-Star Venison Chili No. 3538 Yields 6 Servings

3 Lb Venison, Chopped Fine, 12 oz Beer (not lite)

Neck or Shoulder Cuts 1/2 Cup Beef Broth 1 Medium Onion, Chopped 1 Tbls Oregano

4 Cloves Garlic, Crushed 2 Tbls Masa Harina

- Salt 1 tsp Coriander, Ground 1/4 Cup Gebhardts Chili Powder 1/4 Cup Warm Water

2 Tbls Olive Oil

1 Tbls Cumin, Ground

Saute the meat in the oil until very lightly browned. Add the onion and garlic. Saute until the onion is tender but not browned. Add the chili powder, coriander and cumin. Cook over medium heat, stirring frequently, 4-5 minutes. Add the beer and broth. Reduce heat to a medium simmer. Cook, stirring frequently, until the meat is tender (45-60 minutes). Dissolve the masa harina in the warm water. Add to the chili. Continue to simmer, stirring frequently, for 30 minutes. Remove from the heat. Cover. Let sit for at least 6 hours. Reheat. Serve hot. ~~~ Wesley & Kathy Pitts

4 lb Venison, Cut Suitable

For Boiling 1 Large Turnip,Sliced

3 Carrots,sliced

3 Onions,Sliced

2 ts Parsley,Chopped

THE FRUMENTRY 4 oz Kibbled,Pearled or

Hulled Wheat 13 fl Rich full Cream Milk

1 oz Mixed Dried Fruit

1 Beaten Egg Yolk

1 ts Honey

1/2 ts Ground Cinnamon

Salt William Rufus(1087-1100) Place the meat in a large saucepan and cover with hot stock made from the bones of the deer or with hot salted water, using 1 level teaspoon salt to 500 ml (2 pints) water. Bring quickly to the boil to seal the meat, skim, and add the vegetables. Lower the heat and simmer until tender. (About: 2-3 hours, depending on the size of the joint.) Drain, leave in a warm oven for 5-10 minutes to dry off, then slice the meat. Serve with frunienty and a little of the strained cooking liquid. If you prefer roasted verison cook 1.35-1.8 kg (3-4 lb) haunch or saddle of venison in a medum oven 180 C (350 F)Gas 4 for 20 minutes per 450 g (1 lb), bastin frequently with melted butter. FOR THE FRUMENTY:- Soak. the wheat for 12 hours, or overnight, in water, preferably plac- ing the bowl in a warm place. Drain. Boil the wheat gently in the milk for 20 minutes, add the dried fruit and continue boiling gently for another 40 minutes. Beat the egg yolk with the honey and cinnamon anci stir into the wheat and milk. Add a little extra milk if the mixture appears too stiff, but don’t letit get runny. The grains of wheat should be soft. Season very sparingly with salt. If you make the frumenty in advance add extra milk: when reheated. —–