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Venison Stew in Red Wine
This recipe makes enough for servings for four people.

Ingredients

1.5 kg (3 lbs) stewing meat. Either venison or extra lean beef.
1 tsp thyme
10 juniper berries
2 bay leaves
2 Tbsp tomato paste
4 Tbsp flour. Either corn, millet, quinoa, kamut or rice flours can be used
2 Tbsp red wine vinegar
250 mL (1 cup) dry red wine
250 mL (1 cup) chicken stock or beef broth
3 Tbsp cranberry jelly
Salt and pepper to taste
500 mL (2 cups) millet, quinoa or rice

Method
Cut stewing meat into bite size pieces.

Place all ingredients in a slow cooker, stir until evenly mixed and cook
according to slow cooker specifications.
(I use 6 - 7 hours on low or 4 - 5 hours on high).

Stir once or twice throughout (optional)

Notes
Complement with millet, quinoa or rice grains or noodles.

Millet and quinoa can be purchased at most health food stores.

Quinoa noodles are cooked similar to the method used to cook pasta noodles.

Preparing Millet, Quinoa, Rice, or Noodles
Use 500 mL (2 cups) water to 250 mL (1 cup) grain (keep in proportion
depending on how much you want to end up with)

Boil water first, turn to simmer and stir in grain

Cover and cook for 25 minutes on simmer.

Lamb Stew
All done in a frypan on medium heat

Ingredients
Note: No quantity was given for the lamb in this recipe but I am told it should be a "serving" so I take it that is up to the individual, though I would suggest somewhere around or under 500g of lamb should do the trick.
1 tsp sunflower oil in frypan
1 onion cut up
1 cup hot water
One large carrot
Broccoli, corn, potato, whatever vegetables you are able to eat.
Your favourite seasonings.

Method
While onion is frying lightly, cut up lamb steak in cubes. Take off any fat.

Fry lamb with onion.

1 cup hot water - pour over lamb.

Cover frypan and simmer.

Slice carrots, put in fry pan and simmer 10 minutes.

Put in pieces of broccoli, corn, potato, whatever vegetables you are
able to eat.

Season with your favourite seasonings.

Cook until tender (about 10-15 minutes on low, not simmer, heat).

Note: If making dumplings, put dumplings on after 10 minutes of simmering vegetables.

Dumplings

Ingredients

Dry Ingredients:
1 cup rice flour and buckwheat flour
(to make up one cup)
2 tsps baking powder substitute
½ tsp sugar
Pinch salt
(You can also add your favourite seasoning)

Wet Ingredients:
2 tbsp margarine substitute
Pour ½ cup Rice milk

Method
Put all dry ingredients in a bowl

Cut in 2 tbsp margarine substitute.

Pour in ½ cup Rice milk.

Mixture should be runny.

Place by tablespoons onto stew for 20 minutes: 10 minutes covered, 10 minutes uncovered.

"Irwin’s Sweet and Sour Chicken"

Ingredients

Sauce part:
½ cup sugar
1/3 cup ketchup
1 14-oz can pineapple chunks, drained but reserve liquid
1/3 cup vinegar
1 or 2 cloves garlic, squished
2 tbsp. cornstarch mixed with 1/3 cup cold water

Actual chicken part:
1 tbsp. oil
½ tsp. salt
2 single chicken breasts, cut into chunks - skinless and boneless
1 large onion, cut into chunks
1 green pepper, cut into chunks
1 large tomato, cut into 1-inch chunks

Method

First make the sauce. Mix together the sugar ketchup, pineapple juice,
vinegar, and squished garlic in a small saucepan. Bring to a boil, then
stir in the cornstarch mixture and cook over low heat just until thickened.
Add the pineapple chunks and remove from heat.

Now do the chicken part. Put the oil and salt into a wok or large skillet,
and heat over high heat. Add the chicken, onion, and green pepper and stir-fry
until the chicken is white. Add the tomato and continue stir-frying for another
minute or two. Stir in the sauce, and heat through.

That’s it - you’ll want some rice with this.

"Ralph's Venison"

Ingredients

2 lbs. venision
2 cloves garlic
4 tbsp soy sauce, divided
3 tsp sugar, divided
1 cup water
1/2 to 3/4 tsp crushed red pepper
3/4 tsp crushed fennel seed
1/4 tsp black pepper
1/4 tsp ground cloves
1/4 tsp ground ginger
1 tbsp olive oil
2 tbsp cornstarch
2 tbsp water

Method

Cut meat into 2" cubes.
Combine garlic, 2 tbsp soy sauce and 1 tsp sugar in large bowl; stir in meat until well coated.
Let stand 15 min.
Meanwhile, combine 1 cup water, remaining 2 tbl soy sauce, 2 tsp sugar, red pepper, fennel, black pepper, cloves and ginger; set aside.
Heat oil in large skillet over high heat and brown meat on all sides in hot oil.
Stir in soy sauce mixture. Bring to boil; reduce heat and simmer, covered, 2 hours or until meat is very tender.
Combine cornstarch with 2 tbl water; stir into meat mixture. Cook and stir until mixture boils and thickens,about 1 min.
Serve over rice. Any red meat will work well as long as it's lean.

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