Title: Venison Mauritian Style.
Categories: Venison African
Yield: 1 Servings

		Prepare the day before.
2 1/2	kg	Venison
250	g	Bacon finely chopped
2		Bay leaves
1		Bouquet thyme or 1 tsp dried
		Thyme
		_3_ _shallots_
1	ts	Ground nutmeg
1/4	ts	Ground cinnamon
1/2	c	Oil

112 1/2 Cooking lard 2 Carrots cut into pieces 4 Onions 1 1/4 c White wine Salt and pepper to taste

Chop and mix together the bacon,thyme,shallots,nutmeg and cinnamon.Season with salt and pepper.Make incisions in the meat with a sharp knife and stuff with this mixture.Baste with oil and place in a cool place for 12 hours.

In a saucepan heat the cooking lard.Add the carrots,bay leaves and venison. Braise the meat on all sides until browned on all sides.Add the wine,cover and cook over medium heat for 1 - 2 hours.Baste regularly.Serve with rice.

Lynne van der Schyff. Peacemeals - Ethnic Recipes. A compilation of recipes from the ladies of The Church on the Rock, Edenvale, South Africa in celebration of peace and reconciliation. From: Brian_cox@spire.Hds.Co.Uk Date: 04 Mar 97 Chile-Heads List Ä

previous

next