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    Recipes Collections

  • Crabmeat with Wasabi Mayonnaise

    Ingredients : : 1 tablespoon sake 1 tablespoon salt 8 fresh Alaskan (snow) crab sticks ice w Bring a pot of water to a boil and add sake and salt. Wrap the sticks of crabmeat with a cotton cloth, and tie so they don't come apart, then boil. When cloth floats to the surface, remove crab an
    Category : Seafood

  • Deep-fried Chicken Nuggets (Tori no kara-age)

    Ingredients : : 2 boneless chicken breasts, cut into bite-sized cubes For the marinade: 3 ta The mixture of garlic, ginger and soy sauce enhances the taste of the chicken, with the sliced lemon givingrefreshing "bite" to these delicious nuggets.1. Marinate the chicken with the soy sauce, ging
    Category : Chicken

  • California rolls

    4 nori sheets 3 cups (15 oz / 470g) sushi rice 8 teaspoons ocean trout or flying fish roe 1-2 Thick rolls can be rolled in a variety of ways to make decorative patterns in the rice. Experiment in the way you lay out the ingredients and see the differing patterns that result. It is best to serv
    Category : Seafood

  • Kenchin-style Vegetable Soup

    5 1/2 ounces (150g) burdock root 4 dried shiitake mushrooms 2 1/2 cups (600ml) water 1 block konn 1. Scrub the burdock root thoroughly and scrape off the skin with the back of a clean knife. Cut the burdock into bite-sized pieces, place immediately in cold water, soak for 5 minutes, then drain
    Category : Quick and Easy

  • Seaweed and Potato Patties

    Ingredients : : 4 ounces (120g) potatoes, peeled 1 sheet of nori seaweed, about 7 1/2 x 8 inches ( 1. Blend the potatoes to a rough paste in a food processor, then wrap in a paper towel to remove excess moisture. 2. Cut the nori into 16 squares and place a spoonful of potato on each 3. Fry the po
    Category : Quick and Easy

  • Skillet Herb Roasted Chicken

    4 skinless, boneless chicken breast halves 2 tbsp. all-purpose flour 1/4 tsp. ground sage 1/4 tsp. d On waxed paper, combine flour, sage and thyme.  Coat chicken lightly with flour mixture.  In skillet over medium high heat, in hot margarine, cook chicken 10 minutes or until browned o
    Category : Chicken

  • Wild Boar

    Ingredients : :1 can Condensed consomme2 cup cider vinegar8 cup Red wine1 1/2 ts Ground black peppe 1. Combine consomme', vinegar, wine, pepper, salt, bay leaves, thyme, garlic, and juniper berries in a glass or enamel bowl. Place boar meat into marinade. Let marinate for 2 days at room temperat
    Category : Appetizers

  • West Coast Garlic Salmon

    Ingredients : :4 ea Salmon steaks, large3 t Butter , melted3 T Peanut or olive oil2 T Lemon juice 2 Combine butter, oil, lemon juice, tarragon, lemon peel and pepper flakes to make a marinade. Place fish steaks on broiler and brush with half the marinade. Broil under pre-heated broiler, 2 inches
    Category : Wild Game

  • Venison with Green Peppercorns

    4 each venison fillets (6 oz ea) 1 tablespoon green pepper corns 3 oz bourbon whiskey 1 salt 1 Soak green peppercorns in bourbon for 30 minutes or longer.Heat butter in a saute pan. salt and pepper the venison on both sides and saute quickly, about 2 minutes per side (depending on thickness
    Category : Wild Game

  • Venison with Frumenty

    4 lb Venison, Cut SuitableFor Boiling 1 Large Turnip,Sliced3 Carrots,sliced3 Onionss,Sliced2 ts Pars Place the meat in a large saucepan and cover with hot stock made from the bones of the deer or with hot salted water, using 1 level teaspoon salt to 500 ml (2 pints) water. Bring quickly to the
    Category : Wild Game

  • Venison Tongue

    1 venison tongue, about 2 pound s1 small onion, chopped4 cloves, whole2 small bay leaves1 Tablespoo Clean tongue thoroughly, svrubbing & rinsing. Put in large pan & cover with boiling water. Add all ingredients, cover, & simmer slowly (do not boil) for 3-4 hours or until tender. Allo
    Category : Wild Game

  • Venison The Basque Way

    3 lb Venison RoastCloves of Garlic Salt Pepper 1 lg Onions , sliced1 lg Green pepper, sliced1 sm Can With sharp-pointed knife, pierce meat several times and insert slices of garlic. Season with salt and pepper. Smother roast with onion, green pepper, pimento, and bacon. Add small amound of water, cov
    Category : Wild Game

  • Venison Terrine

    1 1/2 pound s venison boneless2 pound s pork belly cured3 shallot  sliced2 cloves garlic  Cut meat into 1" cubes. Sautee shallots and garlic until wilted in a little of the rendered pork fat, let cool. In a bowl, combine the meats, wine, gin, and 1/4 cup brandy with the salt, pepper, junip
    Category : Wild Game

  • Venison Teriyaki

    2 lb Venison1/2 c Soy Sauce1/3 c Grated Onions1/4 c Water2 tb Sugar1 ts Ground Ginger1 Clove Garlic, Prepare venison to serve in one of the following ways: bite size pieces, steak, or finger steaks. Blend all marinade ingredients thoroughly and marinate meat for 2-4 hours. Grill or broil to desir
    Category : Wild Game

  • Venison Steaks with Chestnuts and Figs

    1/2 tb ButterBlack pepper 50 g Chopped green onions200 ml Port wine300 ml Stock24 Peeled chestnuts1 By rights, this dish requires lengthy preparation of a stock made with the bones and trimmings of venison. However, this is impossible for most of us who buy venison as a boneless fillet. A good b
    Category : Wild Game