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	<title>Club Food &#187; Food</title>
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	<description>Delicious recipes and famous chef's inspiration</description>
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		<title>Venison Shish Ka Bob</title>
		<link>http://clubfood.org/2007/10/Venison_Shish_Ka_Bob/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=Venison_Shish_Ka_Bob</link>
		<comments>http://clubfood.org/2007/10/Venison_Shish_Ka_Bob/#comments</comments>
		<pubDate>Wed, 24 Oct 2007 12:56:47 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Wild Game]]></category>

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		<description><![CDATA[5 lb Venison, cut in large chunks 6 Whole onion, quartered 10 Whole jalapeno chile pepper, -cut in half 4 Whole green bell pepper, -large sliced 1/2 c Soy sauce 1/2 c Cooking oil 1 tb Sugar 1 ts Ground ginger 1 ts Dry mustard 1 tb Garlic powder 1/2 ts Cayenne pepper, ground Marinate [...]


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		<title>Venison Steaks</title>
		<link>http://clubfood.org/2007/10/Venison_Steaks/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=Venison_Steaks</link>
		<comments>http://clubfood.org/2007/10/Venison_Steaks/#comments</comments>
		<pubDate>Wed, 24 Oct 2007 12:56:47 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Wild Game]]></category>

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		<description><![CDATA[3 Tablespoons butter 1 Teaspoon garlic, powder 1/2 Cup A-1 Sauce 3 Tablespoons Worcestershire Sauce 2 1/2 Pounds Venison Steaks Melt butter in saucepan over low heat; add garlic powder, A-1 sauce, &#38; Worcestershire sauce; mix well. Bring to boil, then remove from heat. Place steaks on broiler pan. Brush on sauce, then broil 5 [...]


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		<title>Venison Steaks In Wine</title>
		<link>http://clubfood.org/2007/10/Venison_Steaks_In_Wine/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=Venison_Steaks_In_Wine</link>
		<comments>http://clubfood.org/2007/10/Venison_Steaks_In_Wine/#comments</comments>
		<pubDate>Wed, 24 Oct 2007 12:56:47 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Wild Game]]></category>

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		<description><![CDATA[2 sm Venison steaks 1 tb Butter Dash of fennel Garlic salt Basil White cooking wine Melt butter in frying pan over medium heat. Put steaks in pan and add fennel, garlic salt and basil. Cook for 5 to 10 minutes or until done to your liking. Related posts:Venison Pepper Steaks Venison Steaks Venison Steaks [...]


Related posts:<ol><li><a href='http://clubfood.org/2007/10/Venison_Pepper_Steaks/' rel='bookmark' title='Venison Pepper Steaks'>Venison Pepper Steaks</a></li>
<li><a href='http://clubfood.org/2007/10/Venison_Steaks/' rel='bookmark' title='Venison Steaks'>Venison Steaks</a></li>
<li><a href='http://clubfood.org/2007/10/Venison_Steaks_with_Chestnuts__Amp__Figs/' rel='bookmark' title='Venison Steaks with Chestnuts &amp;Amp; Figs'>Venison Steaks with Chestnuts &Amp; Figs</a></li>
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		<title>Venison Steaks with Chestnuts &amp;Amp; Figs</title>
		<link>http://clubfood.org/2007/10/Venison_Steaks_with_Chestnuts__Amp__Figs/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=Venison_Steaks_with_Chestnuts__Amp__Figs</link>
		<comments>http://clubfood.org/2007/10/Venison_Steaks_with_Chestnuts__Amp__Figs/#comments</comments>
		<pubDate>Wed, 24 Oct 2007 12:56:47 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Wild Game]]></category>

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		<description><![CDATA[Stephen Ceideburg 1/2 tb Butter Black pepper 50 g Chopped green onions 200 ml Port wine 300 ml Stock 24 Peeled chestnuts 1 tb Butter 8 Venison medallions 4 Figs By rights, this dish requires lengthy preparation of a stock made with the bones and trimmings of venison. However, this is impossible for most of [...]


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		<title>Venison Teriyaki</title>
		<link>http://clubfood.org/2007/10/Venison_Teriyaki/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=Venison_Teriyaki</link>
		<comments>http://clubfood.org/2007/10/Venison_Teriyaki/#comments</comments>
		<pubDate>Wed, 24 Oct 2007 12:56:47 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Wild Game]]></category>

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		<description><![CDATA[2 lb Venison 1/2 c Soy Sauce 1/3 c Grated Onion 1/4 c Water 2 tb Sugar 1 ts Ground Ginger 1 Clove Garlic, minced Prepare venison to serve in one of the following ways: bite size pieces, steak, or finger steaks. Blend all marinade ingredients thoroughly and marinate meat for 2-4 hours. Grill or [...]


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		<title>Venison Terrine</title>
		<link>http://clubfood.org/2007/10/Venison_Terrine/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=Venison_Terrine</link>
		<comments>http://clubfood.org/2007/10/Venison_Terrine/#comments</comments>
		<pubDate>Wed, 24 Oct 2007 12:56:47 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Wild Game]]></category>

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		<description><![CDATA[1 1/2 pounds venison &#8212; boneless 2 pounds pork belly &#8212; cured 3 shallot &#8212; sliced 2 cloves garlic &#8212; sliced 1/4 cup dry red wine 1/2 cup gin 3/4 cup brandy 5 juniper berries &#8212; crushed 1 teaspoon black pepper 1 teaspoon coarse salt 3/4 teaspoon ground thyme 3/4 teaspoon ground rosemary &#8212; 1/4 [...]


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		<title>Venison The Basque Way</title>
		<link>http://clubfood.org/2007/10/Venison_The_Basque_Way/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=Venison_The_Basque_Way</link>
		<comments>http://clubfood.org/2007/10/Venison_The_Basque_Way/#comments</comments>
		<pubDate>Wed, 24 Oct 2007 12:56:47 +0000</pubDate>
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		<description><![CDATA[3 lb Venison Roast Cloves of Garlic Salt Pepper 1 lg Onion, sliced 1 lg Green pepper, sliced 1 sm Can whole pimento 3 sl Bacon With sharp-pointed knife, pierce meat several times and insert slices of garlic. Season with salt and pepper. Smother roast with onion, green pepper, pimento, and bacon. Add small amound [...]


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		<title>Venison Tongue</title>
		<link>http://clubfood.org/2007/10/Venison_Tongue/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=Venison_Tongue</link>
		<comments>http://clubfood.org/2007/10/Venison_Tongue/#comments</comments>
		<pubDate>Wed, 24 Oct 2007 12:56:47 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Wild Game]]></category>

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		<description><![CDATA[1 venison tongue, about 2 pounds 1 small onion, chopped 4 cloves, whole 2 small bay leaves 1 Tablespoon salt 1/2 Teaspoon red pepper 1 1/2 inch lemon slice Clean tongue thoroughly, svrubbing &#38; rinsing. Put in large pan &#38; cover with boiling water. Add all ingredients, cover, &#38; simmer slowly (do not boil) for [...]


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		<title>Venison with Frumenty(British)</title>
		<link>http://clubfood.org/2007/10/Venison_with_FrumentyBritish/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=Venison_with_FrumentyBritish</link>
		<comments>http://clubfood.org/2007/10/Venison_with_FrumentyBritish/#comments</comments>
		<pubDate>Wed, 24 Oct 2007 12:56:47 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Wild Game]]></category>

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		<description><![CDATA[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 [...]


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		<title>Venison with Green Peppercorns</title>
		<link>http://clubfood.org/2007/10/Venison_with_Green_Peppercorns/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=Venison_with_Green_Peppercorns</link>
		<comments>http://clubfood.org/2007/10/Venison_with_Green_Peppercorns/#comments</comments>
		<pubDate>Wed, 24 Oct 2007 12:56:47 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Wild Game]]></category>

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		<description><![CDATA[Ingredients 4 each venison fillets (6 oz ea) 1 tablespoon green peppercorns 3 oz bourbon whiskey 1 salt 1 pepper, freshly ground 1 each shallot, chopped 1/4 cup red wine 1/4 cup heavy cream 2 tablespoon butter 1 tablespoon chives, thyme or parsley, fresh, chopped Directions: Soak green peppercorns in bourbon for 30 minutes or [...]


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