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    You are in: Home / Jim Weller's Public Recipes
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    11 Recipes

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    Boar is a greatly ignored meat in the chef's repertoire. While admittedly difficult to find, it can be special ordered, and it is a sublime gastronomic treat. This homespun preparation by Joe Mannke, chef a Rotisserie for Beef and Bird in Houston, marries the boar with a tasty apple charlotte that is the perfect companion.

    Recipe #4582

    Elk is perhaps the finest of all the venison meats. It is very fine grained and mild flavoured, almost like beef. Like all wild venison, it is very lean so it benefits from larding, barding and marinading. With that in mind, you can treat it like beef. Steaks are best grilled, cooked rare or at most medium rare. Well done meat will be tough due to the lack of fat.

    Recipe #3267

    Marlin is very firm fleshed so you can use your favourite tuna or swordfish recipe. It grills very nicely.

    Recipe #2971

    Marlin is very firm fleshed so you can use your favourite tuna or swordfish recipe. It grills very nicely.

    Recipe #2970

    Marlin is very firm fleshed so you can use your favourite tuna or swordfish recipe. It grills very nicely.

    Recipe #2969

    Roasted Tomato and Mint Salsa

    Recipe #347

    Recipe #299


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