Notes about Recipes in this book

• Icelandic venison with blueberry sauce

  • anya_sf on November 06, 2025

    Delicious sauce for venison, really not sweet at all despite the blueberries. I used less butter and oil for cooking, but added 1 Tbsp butter to enrich the sauce at the end. The tenderloins cooked in 5-6 min. I used much more (8 oz) spinach in the colcannon, so I wilted it and squeezed some liquid out before mixing it into the potatoes.

• Vietnamese shaking venison

  • anya_sf on March 28, 2026

    Great use of venison backstrap. I cooked 1 lb 14 oz venison and made 1.5x the sauce, and used a lot more arugula. Instructions aren't completely clear as they say to cook half the venison, but never specifically say to cook the other half before adding the onions back in (but of course you should); in my wok, cooking 2 batches worked well. The marinade tended to burn, so next time I'll reserve what I can of that to add at the end.

• Venison stroganoff

  • anya_sf on March 31, 2026

    So good. I made 1/2 recipe but increased the mushrooms (just button) to 6 oz and next time might even use more. Cooked the venison rare since it cooks a little more in the sauce. Subbed sherry for madeira. Added nutmeg to taste as that seemed like a lot (but probably used most of it). Didn't make the spaetzle this time, served over mashed potatoes instead.

• Hungarian pörkölt

  • anya_sf on March 16, 2025

    Great use of venison, just delicious. My stew meat was in smaller pieces and did not need to be shredded. It was done after simmering 1.5 hours. No water quantity is given for the nokedli; I used about 1/4 cup for 1/2 recipe. No way would we have gotten 8 servings from the full recipe - more like 5 or 6.

• South African bobotie

  • anya_sf on November 23, 2025

    Made 1/2 recipe in an 8"x8" casserole. For the custard, I used the milk left from soaking the bread, which I'd seen in other bobotie recipes. The custard layer was very thin and basically soaked into the meat. I put the bay leaves (instead of citrus) on top as I'd seen elsewhere. Baked at 350 F so it would be done faster and it was definitely done in 40 min. We'd never had bobotie before and enjoyed it with the traditional accompaniment of yellow rice.

• Deviled kidneys

  • Silver.bird22 on November 11, 2025

    Nope. Just can't get into kidneys. Yummy sauce, but... Kidneys. Hey, I tried!

• Leite's Culinaria

  In it we find a pretty definitive, comprehensive, and colorful guide to all forms of “antlered things,” from forest to table.

  Full review