1 COOKING 1 OPEN EVERYDAY 7 a.m. to 11 p.m. FEATURING SUGAR•FREE & FA•REE ICE CREAM & MUFFINS WE ACCEPT ALL BULK FOOD STORE COUPONS SAVE WEST BLOOMFIELD STORE ONLY ERMAN isuLK FOOD 'CHOCOLATE RAISINS Kosher Venison A Hit In New York WEST BLOOMFIELD STORE ONLY DAIRY FRESH WE ACCEPT V7SA OMEN ORANGE JUICE A MasterCard 99 V 6698 ORCHARD LAKE RD. West Bloomfield Plaza 737-1610 Not Je v• I half gallon Limit 1 • Expires 1-12-91 • JN • • :11111:4 $II114014104* it WEST BLOOMFIELD STORE ONLY SWEET um im I for 'si 99 - lb Limit 2 lbs. Expires 1-12-91 JN 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. AMERICAN BULK FOOD COUPON WEST BLOOMFIELD STORE ONLY FRESH ROASTED 1 TURKISH APRICOTS I .1 w• CASHEWS SALT • NO SALT • EXTRA FANCY • $1.49 2•99 lb. 4+1.4 w 4 1 42, - V. Limit 2 lbs. • Expires 1-12-91 • JN ,e Limit 2 lbs. • Expires 1-12-91 AMERICAN BULK FOOD COUPON AMERICAN BULK FOOD COUPON WEST BLOOMFIELD STORE ONLY ...um WEST BLOOMFIELD STORE ONLY • I LICORICE BITES I NO YOLK EGG NOODLES' „, GREENFIELD'S gm 9.75 OZ. MEI Limit 6 • RED • BLACK I I CHOLESTEROL -FREE 9 * • Expires 1-12-91 • JN WEST BLOOMFIELD STORE ONLY MS % PITTED PRUNES 1 lee WEST BLOOMFIELD STORE ONLY WEST BLOOMFIELD STORE ONLY AV 'CHOCOLATE COVERED! GLENN ELLEN I lb. • Limit 2 lbs. • Expires 1-12-91 • JN AMERICAN BULK FOOD COUPON AMERICAN BULK FOOD COUPON • 11.1 79° Limit 12 • Expires 1-12-91 • JN if WEST BLOOMFIELD STORE ONLY I AMERICAN BULK FOOD COUPON I DETRFO SI HTIAGELS I I I • Limit 2 lbs. • Expires 1-12-91 • JN • 0011 AMERICAN BULK FOOD COUPON 0.111.1 WEST BLOOMFIELD STORE ONLY ED I•l• ib, 70.42, 'ANIMAL CRACKERS' WINE All Varieties "CHARDONNAY' i ■ 997.0. • Limit 12 • Expires 1-12-91 • JN AMERICAN BULK FOOD COUPON Desserts • By 1 4111 $3.99 Cam Our Health Breads: NO OIL, NO EGGS, NO SUGAR 24370 W. Ten Mile Rd., Just W. of Telegraph Say no to high-fat foods. .4 - -American Heart ‘r . Association II AMERICAN BULK FOOD COUPON Z,".4 Give your heart an extra helping. $1 99 I 7501 # 4 ”, MI. I. 4110 lb I • • Limit 2 lbs.• Expires 1-12-91 • JN • Limit 12 • Expires 1-12-91 • JN . AMERICAN BULK FOOD COUPON There's Hidden Money In Your Garage! Certified Kosher MetTopolitan Kashruth Council 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