Game

beef cut into thin slices (can be game meat or chicken) • Salt • Olive oil • peanuts, chopped or powdered • ground ginger • white pepper • garlic powder • onion powder • red chili (only if you like it spicy and there are no kids) • paprika • chicken bouillon cube • coconut milk •

boneless venison, about 7 3/4 lbs (3.5 kg) • rosemary • thyme • red wine or port • Salt and ground black pepper • caul fat to wrap the venison

lbs. venison or deer meat • garlic for marinating • garlic for the stew • sweet paprika • oregano • black peppercorns • Thyme • Rosemary • red wine • onion • spring onion • leeks •

Ingredients for 8 people: • venison leg meat (about 1,400 grams) • crushed tomatoes • red onions • red wine (200 mls) • brandy (200 mls) • bay leaf • fresh rosemary • fresh thyme • fresh parsley, chopped • garlic • Pulp from 4 dried choricero peppers (or 1 tablespoon jarred pulp) •

onion • garlic • green peppercorns • thyme • bay • rosemary • oregano • soy sauce • teriyaki sauce • brandy • little whole grain mustard • venison (about 1 kilogram)

refrigerated pie crust (ready-made) • heavy whipping cream (240 ml) • eggs • cardamom • cinnamon • unsalted butter (about 55 grams, a little less than half a stick) • rose water (I actually used at least 4, but only do that if you’re a big fan. Rose water is addictive!) • heaping tablespoons powdered sugar • shelled pistachios, chopped • small handful candied orange peel, finely chopped (optional, but if you use it, you’ll be the star of the show!)