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ETHEL G. HOFMAN
*
Special to The Jewish News
A
t Levana, a glatt ko-
sher restaurant on
69th Street, in New
York City, you can dine on
venison. And, if Moshe, Sol
and Avram Kirschenbaum,
Levana's owners, have their
way, kosher venison will be
available in markets in the
near future.
Deer is a kosher animal; it
has split hooves and chews
the cud but, explains Avram
Kirschenbaum, "until now,
no one had made ar-
rangements for the kosher
slaughter of these animals."
About a year ago, the
Kirschenbaum brothers took
matters into their own hands
and arranged for a shochet to
perform the ritual slaughter
on a deer farm in Goshen,
N.Y.
Levana's introduction of a
venison platter and venison
terrine on the kosher menu
has been an unprecedented
success. In 1990, they sold
more venison dishes than any
other New York restaurant.
Venison has a strong flavor
and needs the accompani-
ment of a sharp, sweet or
spicy relish such as cranberry
sauce or red currant jelly.
Venison has always been pop-
ular in Germany and Scandi-
navia, where it is served with
a piquant red cabbage or
chestnut puree and the gravy
mopped up with noodles or
potato dumplings.
Levana's chefs use only
fallow deer which, Avram
maintains, are the lowest in
cholesterol and the tastiest of
all deer. "To remove the
gamey flavor, we marinate
the meat in sherry or a rich
ruby port which also helps to
tenderize," he says.
For further information
contact Sol or Avram do Leva-
na Restaurant, 141 W. 69th
Street, New York, N.Y. 10023;
(212) 877-8457.
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VENISON PATTIES,
CREOLE-STYLE
1 pound ground venison
meat
1 pound ground turkey
1 egg
1 /4 cup matzo meal or
flour
2 green onions, coarsely
chopped
1 /2 teaspoon salt
1/8 teaspoon pepper
358
SELL IT FAST
In Our
Amazing Marketplace
354-6060
THE JEWISH NEWS
A
64
FRIDAY, JANUARY 4, 1991
CD 1991 Ethel G. Hofman.
Ethel Hofman is writer in
Pennsylvania.
'/2 teaspoon dry rosemary
1/2 teaspoon thyme
1 /4 teaspoon nutmeg
1 teaspoon minced garlic
oil for frying
1% cups chili sauce
In a large bowl, combine
ground venison and turkey,
egg, matzo meal, onions, salt,
pepper, rosemary, thyme, nut-
meg and garlic. Shape into 8
patties. Pour a thin layer of oil
into heavy skillet and heat.
Cook patties over medium
heat, 7 to 10 minutes on each
side to brown. Drain on paper
towels and place in ovenproof
dish. Add chili sauce to pan
drippings and bring to boil.
Pour over patties. Serve with
noodles or mashed potatoes.
Serves 4 to 6.
VENISON RAGOUT
WITH CHICKEN
LIVERS
2 pounds venison meat
1 cup dry red wine
juice of 1 lemon
1 medium onion, thinly
sliced
1 carrot, sliced
1 teaspoon minced garlic
1 bay leaf, crumbled
1 /2 teaspoon dried
tarragon
1 teaspoon salt
1 /4 teaspoon pepper
4 tablespoons vegetable
oil
1 /2 cup mushrooms, sliced
8-10 small white onions,
frozen
1 /4 pound chicken livers,
coarsely cut up
Cut venison into 1-inch
cubes. In a non-metal bowl,
mix together wine, lemon
juice, onion, carrot, garlic, bay
leaf, tarragon, salt and pep-
per. Add meat and stir to coat.
Cover and marinate in
refrigerator for 3 days, bast-
ing occasionally. Drain well.
Save marinade. Heat 3 table-
spoons oil in deep skillet.
Brown meat and add vege-
table from marinade with
mushrooms and small onions.
Saute 5 minutes. Add 3 /4 cup
marinade liquid. Cover and
cook over low heat for 1 hour
Continued on Page 66