Venison Steak
- 1 1/2 c. water
- 2 slices lemon
- 1 tsp. whole peppercorns
- 1/2 Tbsp. poultry seasoning
- 1/4 tsp. mace
- 2 Tbsp. salt
- 1 c. vinegar
- 1/2 medium onion
- 6 whole cloves
- 3 or 4 sprigs parsley
- 2 1/2 lb. venison steak
- flour
- oil
- 2 cloves garlic
- 1 Tbsp. butter
- 3 Tbsp. oil
- 1 small onion
- 1 c. consomme
- 1 c. tomato juice
- 1 c. dry wine (Claret)
- 1/2 tsp. rosemary
- 1 Tbsp. chopped parsley
- 1/2 c. light rum
- 1/2 c. raisins
- 1 lb. large raw shrimp in shells
- 1/2 c. flour
- 1/4 c. olive oil
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/2 tsp. ground cinnamon
- 1/2 tsp. curry powder
- 3 Tbsp. lemon juice
- 1 lb. broccoli
- 2 c. frozen cooked crabmeat, thawed
- 2 green onions with tops
- 1 Tbsp. cornstarch
- 1 Tbsp. cold water
- 3 Tbsp. vegetable oil
- 1 clove garlic, finely chopped
- 1/4 c. chicken broth
- 1/2 tsp. salt
- 1/2 tsp. roasted sesame oil
- 6 dried black mushrooms
- 1/2 medium head cabbage
- 4 green onions (with tops)
- 1 medium carrot
- 3/4 lb. raw medium shrimp (in shells)
- 1 tsp. cornstarch
- 1 tsp. cold water
- 4 tsp. vegetable oil
- 2 tsp. finely chopped garlic
- 1/4 c. chicken broth
- 1 Tbsp. chili paste
- Be sure to use ice water and don't overmix if you want a lovely and lacey crisp batter on the shrimp.
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Taken from www.cookbooks.com/Recipe-Details.aspx?id=175297 (may not work)