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

1. 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)