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KOSHER BITES page 106

Falafel

"Excellent. Nice and spicy.
Good crunch."
— Julie Edgar
"Spicy, not greasy, a touch of
something sweet! Delicious!!"
— Sandy Rochind

\*.sarialiN Nis&

Pickled Salad

cellent for cooking venison, es-
pecially for venison stew.
If you cannot find kosher veni-
son in your area, glatt kosher veni-
son is available from Musicon
Farm. For information, call (914)
294-6378. Below are some recipes
for you to try at your next party.

HIGH COUNTRY
VENISON WITH
JUNIPER SHALLOT
SAUCE WITH OVEN
ROASTED POTATOES

Venison:
2 pounds venison loin or leg cut
into four 8-ounce pieces (ask
your butcher to prepare)

ANNUAL PERCENTAGE YIELD

6. 2 0%

ANNUAL PERCENTAGE YIELD

12-month CO

24-month CD

6.40%

"Great! Lots of flavor!"
— Michelle Weyh
"Excellent! Very tasty!"
— Ellen Finn

Chatzilim (eggplant with
mayonaise)

a-

"Great! Just like at the shuh!"
— Julie Wiener
"Good. Best chatzilim I've ever
had."
—Todd Shiba

❑

•$500 minimum opening deposit • Interest compounded quarterly

Alternative
To Beef

PHYLLIS STEINBERG
SPECIAL TO THE JEWISH NEWS

Oakland
Commerce Bank

Member FDIC

31731 Northwestern Hwy. • Farmington Hills, MI 48334 • 248-855-0550

Rates subject to change without notice. Substantial penalty for early withdrawl.
Annual Percentage Yield is effective as of 7/11/97

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Group Apartments
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108

A Jewish Family Service Program
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If someone you know desires a family-like setting,
JEWISH please call Jan Bayer at 559-1500.

FAMILY
SERVICE

Endowed by the Coville-Triest Family Foundations.

Preheat oven to 400 degrees.
Place a little oil in a saute pan
over high heat. Season the veni-
son loin with salt and pepper and
saute all sides until slightly
brown. Place into oven for 8 min-
utes. Let stand until medium in
temperature and serve with ju-
niper shallot sauce and roast
potatoes.

Sauce:
1 tablespoon juniper berries,
crushed
1 teaspoon rosemary, fresh or
dried
1 tablespoon shallots, chopped
1 teaspoon garlic, chopped
1/3 cup madeira cooking wine
2 cups home cooked venison
stock (can substitute
kosher canned beef stock)
1/4 cup roux (equal parts cooked
pareve margarine and flour
mixture used to thicken)
1 tablespoon vegetable oil
salt and pepper to taste

In sauce pan, over high heat,
Kosher venison is available, and heat vegetable oil and add shal-
it makes an interesting dish for lots, rosemary, garlic and juniper
those who like to entertain with berries. Saute for 1-2 minutes.
style, but you have to cook veni- Deglaze pan with Madeira wine,
son differently from traditional add stock and bring to a boil.
Thicken to desired consistency,
meats.
If you would like to try to pre- then reduce to a simmer and sea-
pare some venison for your next son with salt and pepper to fla-
dinner party, here are some tips vor. Serves 4.
I received from chefs from a
mountaintop ski resort in Key- 2 Potatoes:
tablespoons vegetable oil
stone, Colo., and also from the 8 small red potatoes (blanched
chefs at the Brown Palace in
and chilled)
Denver, where a large variety of
venison and lamb dishes are Saute blanched potatoes in oil
served on a daily basis in restau- until lightly browned. Finish in
400 oven for 10 minutes or un-
rants in the area.
Tips for cooking venison: The til soft.
Helpful venison tip: After
meat contains little fat and will
quickly dry out when cooked. It's sauteing game meats, let the
best not to cook it past the medi- meat "rest" to allow the natural
um-rare state. If you are going to juices back into the whole meat,
cook it with dry heat, you need to making it more tender to eat.
add moisture by adding fat or a
BARLEY SOUP
marinade. It is good to inject the HUNTER
olive oil
meat with blackberry wine, 3 ounces barley
pineapple juice or other fruit 3/4 cup red wine
juices before roasting and also it 21/2 quarts beef stock
is important to cuts slits in the 1/2 pound ground venison
cup tomato paste
meat and insert bits of fruit such 2 1/2
carrots, top removed and
as pineapple, apple or cherries to
chopped
achieve a wonderful moist and 2 russet potatoes, chopped
juicy flavor.
3/4 ounce garlic, minced
When roasting, venison be- 1/2 pound portabello
mushrooms, chopped
comes more fully cooked at a low-
from 1/4 Qf an orange
er temperature than beef. It is zest
3 tablespoons red wine vinegar
best to cook venison slowly using
a little liquid. The crock pot is ex- ALTERNATIVE page 110