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Venison Tenders
| Everyday Recipes
Cooking receipe to make Venison Tenders under category Everyday Recipes. You may find some video clips related to this receipe below.2 pounds venison, trimmed and cut across the grain of meat, into 1 X 3 inchstrips.1 c Worcestershire sauce1 qt of peanut oil2 c all purpose floursalt, hot sauce and/or
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mustard venison with hot mushroom dressing
| Aga Recipes
Cooking receipe to make mustard venison with hot mushroom dressing under category Aga Recipes. You may find some video clips related to this receipe below.mustard venison with hot mushroom dressing150ml olive oil 550g strip loin venison 65mm in diameter 1 level tbsp wholegrain mustard 10 button onio
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Fillets with Caper Sauce Recipe
| Fish And Seafoods
Type: Fillets with Caper Sauce Free Cooking Recipe - Fish And Seafoods Not bad! Ingredients / Directions Fillet of fish (6 servings)1/4 cup(s) (1/2 stick) margarineCreole seasoningLemonCaper SauceMelt margarine on a pancake griddle or shallow skillet at 350 degrees F. Place fish on gr
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Duck Sauce
| Copycat Complete
Cooking receipe to make Duck Sauce under category Copycat Complete. You may find some video clips related to this receipe below.First:1 Pound Plums halved and pitted1 Pound Apricots halved and pitted1 1/4 Cups Cider vinegar3/4 Cup WaterSecond:1 Cup Cider vinegar1 Cup Firmly packed brown sugar1 Cup W
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Cooking receipe to make pecan tarts under category Aga Recipes. You may find some video clips related to this receipe below.
pecan tarts
175g plain white flour
100g butter
25g icing sugar
1 egg yolk
175g plain chocolate
50g butter
4 eggs
175g maple syrup
a few drops vanilla essence
225g shelled pecan nuts
icing sugar
Sieve the icing sugar and flour together into a large bowl.
Cut the butter into cubes and rub into the flour until the mixture resembles fine breadcrumbs.
Bind with the beaten egg yolk and enough water to make a firm smooth dough.
Wrap and chill.
When the pastry is chilled roll out to fit either a 225mm tart tin or 12 muffin tins. Chill again.
Put the broken chocolate and butter in a basin and stand in a warm spot on the aga until melted.
Whisk together the eggs maple syrup and vanilla essence.
Whisk in the chocolate mixture.
Reserve 12 whole pecans.
Roughly chop the remaining nuts and stir into the egg mixture.
Pour into the pastry cases and top with the whole pecans.
Bake standing the tins directly on the floor of the roasting oven 20 minutes for the small tarts and 30 minutes for the large tart or until just set in the middle and the pastry is golden around the edges.
Serve warm or cold dusted with icing sugar.
I find the combination of chocolate and nuts irresistible. Pecans have a distinctive flavour and texture and are expensive so walnuts can be substituted. This recipe will make one large 225mm pie or six individual tarts. I use muffin tins which give deep tarts with plenty of filling.
Serves 8
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