Noisettes De Chevreuil Saint-hubert

Six Steps to Knowing God’s Will: 1. I seek at the beginning to get my heart into such a state that it has no will of its own in regard to a given matter. Nine-tenths of the trouble with people is just here. Nine-tenths of the difficulties are overcome when our hearts are ready to do the Lord’s will, whatever it may be. When one is truly in this state, it is usually but a little way to the knowledge of what His will is. 2. Having done this, I do not leave the result to feeling or simple impression. If I do so, I make myself liable to great delusions. 3. I see the will of the Spirit of God through, or in connection with, the Word of God. The Spirit and the Word must be combined. If I look to the Spirit alone without the Word, I lay myself open to great delusions also. If the Holy Spirit guides us at all, He will do so according to the Scriptures and never contrary to them. 4. Next I take into account providential circumstances. These often plainly indicate God’s will in connection with His Word and Spirit. 5. I ask God in prayer to reveal His will to me aright. 6. Thus, through prayer to God, the study of His Word, and reflection, I come to a deliberate judgment according to the best of my ability and knowledge; and if my mind is thus at peace, and continues so after two or three more petitions, I proceed accordingly. In trivial matters, and in transactions involving more important issues, I have found this method always effective.

George Muller

CATEGORY	CUISINE	TAG	YIELD
		Game, Main dish	4	Servings

INGREDIENTS

		Source: Vogue Winter'88
		Venison St. Hubert

INSTRUCTIONS

saddle of venison weighing approximately 2kg 150g butter Marinade:
750ml red wine 1 onion, chopped 1 carrot, chopped few sprigs of
parsley sprig of thyme 1 clove small sprig of rosemary 6 juniper
berries 1/2 bay leaf Stock: butter trimmings from saddle of venison 2
tablespoons tomato paste 1 bouquet garni Sauce: 50ml brandy 150g  fresh
cream 150g butter 1 tablespoon redcurrant jelly salt and pepper
Garnish: 4 apples, peeled, cored and halved 500ml white wine 250g
chanterelle mushrooms butter 100g cranberry conserve  To prepare the
venison: remove the skin and bones from the fillets  and trim the
fillets.  Reserve trimmings and bones for the stock.  Combine all the
marinade ingredients together and place in the  venison fillets and
marinate overnight. To make the stock: place all  the venison trimmings
from the saddle in a baking dish with a little  butter and cook until
well browned, turning the trimmings  occasionally. Add the vegetables,
strained from the marinade, and  brown with the meat and bones. When
well browned, add the liquid  marinade, tomato paste and the bouquet
garni. Simmer for 1 hour  without covering, skimming any froth that
forms on the top. Strain  and set aside. To cook the venison: remove
from the marinade, wipe  dry and cut in 8 noisettes.  Season with salt
and pepper. Melt butter  in a trying pan and fry the venison, searing
quickly on each side and  leaving rare in the middle. Remove noisettes
to a warm place to rest.  To make the sauce: deglaze the frying pan
with the brandy, add stock  and bring to the boil. Reduce until it
thickens slightly. Reduce  heat, add cream and beat in the butter.
Finally add redcurrant jelly  and adjust seasoning. The garnish: place
apple halves in a pan and  add the wine; poach for approximately 10
minutes. Melt butter in a  frying pan and add the mushrooms, tossing
occasionally to cook  lightly.  To serve: place the noisettes of
venison on a hot serving dish and  pour over the sauce.  Garnish with
poached apples on one half of the  dish and the chanterelles and
cranberry conserve on the other side.  Serve at once. Bon
Appetit-Exec.Chef Magnus Johansson From: Sherree  Johansson Date: Mon,
08-0  Posted to FOODWINE Digest 02 Mar 97 by Arnold Elser
<[email protected]> on Mar 3, 1997.

A Message from our Provider:

“Guess who created pleasure. He might just know a thing or two . . .”