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US DISTRIBUTOR: CONSORTIUM
CDN DISTRIBUTOR: JAGUAR
ISBN 978-1-55152-221-0
US $21.95 | CDN $24.95
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VENISON ROAST WITH JUNIPER BERRY RUB
Juniper berries are the deep purple fruit of the juniper bush. They have a bittersweet pine flavor with a peppery aftertaste. Serve with Savory Red Currant Jelly.
1 tbsp dried juniper berries
1 clove garlic
1 tsp cayenne pepper
1 tsp cumin seeds
1 tsp onion flakes
1 lb (445 g) venison, rump roast (may substitute with beef)
1 tbsp grapeseed oil
1 cup boiling water
Preheat oven to 350°F (180° C). Crush the berries, garlic, cayenne pepper, cumin seeds, and onion flakes in a mortar. Rub the crushed spices onto the roast and then pan-sear the roast in a hot frying pan with the oil to lock in the juices. Put roast in a roasting pan and add the boiling water, then roast for 1 hour, basting at least 4 times. Makes 3 servings.
WILD BLUEBERRY COBBLER
3/4 cup buttermilk
1 large egg, beaten
2 1/4 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup cold butter
3/4 cup sugar
1/2 teaspoon ground nutmeg
1/2 teaspoon cinnamon
2 envelopes unflavoured gelatin (1/4 ounce)
1/4 cup boiling water
5 cups wild blueberries
Preheat oven to 375 F. In a bowl, combine buttermilk, egg, flour, 3 tablespoons sugar, baking powder, baking soda, and salt, and mix well. Cut in butter and set aside. In another bowl, combine 3/4 cup sugar, nutmeg, cinnamon, and gelatin and mix, then set aside. In a saucepan on high heat, combine water and 21/2 cups of the blueberries and bring to a boil. Add gelatin mixture, then reduce heat to low and simmer for 7 minutes, stirring continually. Remove from heat, then add remainder of berries. Spread mixture into an 8 x 8 x 2-inch baking dish. Spoon dough evenly on top of berries. Bake for 25 minutes uncovered, or until golden brown, then cover with a lid or tinfoil and bake for an additional 10 minutes. Remove from oven and let cool completely, then refrigerate for 3 hours to allow berries to set. Makes 10 servings.
PACIFIC WEST COAST HEMLOCK TEA
It's Western or Pacific hemlock, not the poisonous plant from Europe. Dolly and Annie Watts, in their cookbook, Where People Feast, suggest Western hemlock's springtime needles make the best tea, although the needles are available all year round. For variation, they suggest adding dried licorice fern to taste.
4 teaspoon Pacific West Coast hemlock needles, dried and loosely ground
4 cups boiling water
In a teapot, combine needles and boiling water and let steep for 20 minutes. Strain and serve. Makes 4 servings.
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