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First, prepare the backstrap fillet. It's an extremely tender tubelike piece of meat about 12 inches long and 2 to 3 inches in diameter. And because of its shape, it can be cut around in the perimeter ...

My inspiration for this recipe came from two places. One, the Reisterstown Diner has stuffed grape leaves on its buffet. Second, my husband and I are so very fortunate to know some hunters, and we are ...

Outside, the temperatures are dropping. In many homes, fireplaces are being lit for the first time this season while cooks and bakers crack their knuckles and practice for the upcoming holiday cooking ...

This time around our recipe comes from Adam Komar, chef at the Belvedere Restaurant in Warsaw. Marinate the filet of venison with crushed juniper berries for two or three hours in a cool spot. Wash ...

WHEN chicken’s good it can actually be some of the best meat to eat. But usually the stuff we’re offered in the shops is the intensively-raised variety that lacks its full potential. So this is a dish ...

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One of the consumable items on offer in The Elder Scrolls Online is the venison-stuffed grape leaf - a little parcel filled with meat and rice. One of our YouTube viewers asked me to recreate these ...