Flounder baked in banana leaf



Flounder baked in banana leaf
























one small flounder
salt
red pepper finely chopped
1 T. onion finely minced
2 T. butter
1 T capers

1 T minced sage

2 matzos - (I experimented here but you may prefer fine bread crumbs)

1 t seasoned salt -  (I used tony's)

pinch celery salt

pinch garlic black pepper

juice of one lemon

Method:

 rub fish with salt and lemon

rub banana leaf with butter to prevent sticking
saute onions, peppers and sage in butter.
season with seasoned salts and pepper

Add capers and crushed matzos.

(Mine was a bit dry - could add liquid or more butter)

place fish on banana leaf and fill with seasoned matzo mixture. Secure leaf with toothpicks or wrap with string. Bank at 350 degrees F for 25 minutes. (depending on size of fish)

Venison Stew

2 oz olive oil

1 ¼ lbs cubed venison tenderloin

1 finely chopped onion

2 turnips, peeled and cut into 8 wedges each

4 carrots, peeled and cut 1/3 in length

6 new potatoes

½ tbsp chopped garlic

1 tbsp fresh thyme, chopped

1 tbsp sage, chopped

1 tsp ground juniper

¼ cup flour

4 cups beef broth

 ¼ cup Madeira

Method:

Heat olive oil in heavy bottom saucepan. Season venison cubes with salt and pepper. Brown in olive oil. Remove.  Brown vegetables in saucepan then add garlic, and herbs. Cook for 2 minutes. Add venison. Sprinkle in flour, coating all contents evenly. Cook for 2 to 3 minutes. Add 4 cups broth and bring to a boil. Reduce heat and simmer. Bring to a boil. Reduce heat and simmer once again. Season with salt and pepper if desired. Add the Madeira, cover and cook over low heat for 30 minutes. Place into large bowls and serve immediately. Should be slightly thickened and very rich.