General cooking tips

A local veg box shared between friends is a few quid a week, and the perfect way to slash your food miles while eating good food. So if you're self-catering at university why not try a doorstep delivery from one of the many veg box scheme providers?

Buy Local Food : Check out farmers markets, roadside farm stands and tailgate markets (where parking lots are temporarily transformed into areas of commerce), and don’t be afraid to ask questions about where the food is grown.

Have a Local Food Party : Instead of counting time or distance, simply enjoy the pleasures of local food by organizing a potluck meal in which everything must be local. Keep your fingers crossed that someone will splurge on handmade goat cheese, and don’t forget some local wine, beer or juice. If you’re organizing a big catered event, the Society for Nutrition Education has a downloadable brochure to help you line up local food resources.

Roast Leg Of Venison, Unmarinated

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Ingredients And Procedures

10 Larding strips 1 1/2 - 2"

(about 1/4-1/2 lb salt pork) 6 lb Leg of venison

2 Cloves garlic, sliced thin

1/4 lb Butter, softened

1 tb Powdered thyme

3 tb Flour

Salt & pepper to taste 2 1/4 c Stock or beef broth

1>. Lard the venison with the salt pork, adding the garlic slices after the

salt pork has been inserted. 2>. Rub all surfaces of the leg with soft butter and dust with the powdered thyme. 3>. Put roast in uncovered roasting pan, add 1/2 cup liquid, and roast at 3250F for about two hours. Venison should be srved rare, but not bloody, so figure about 16 minutes per pound. 4>. Turn off oven, open the door, and wave it open several times to reduce heat. Place the roast in a metal pan and keep hot--don not roast anymore. 5>. In the roasting pan, combine flour and drippings, stirring in the stock. Heat pan on stovetop and cook on high heat, stirring constantly, until gravy is thickened to proper consistency.

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<h1>Roast Leg Of Venison, Unmarinated</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>10 Larding strips 1 1/2 - 2" <P>(about 1/4-1/2 lb salt pork) 6 lb Leg of venison <P>2 Cloves garlic, sliced thin <P>1/4 lb Butter, softened <P>1 tb Powdered thyme <P>3 tb Flour <P>Salt & pepper to taste 2 1/4 c Stock or beef broth <P>1>. Lard the venison with the salt pork, adding the garlic slices after the <P>salt pork has been inserted. 2>. Rub all surfaces of the leg with soft butter and dust with the powdered thyme. 3>. Put roast in uncovered roasting pan, add 1/2 cup liquid, and roast at 3250F for about two hours. Venison should be srved rare, but not bloody, so figure about 16 minutes per pound. 4>. Turn off oven, open the door, and wave it open several times to reduce heat. Place the roast in a metal pan and keep hot--don not roast anymore. 5>. In the roasting pan, combine flour and drippings, stirring in the stock. Heat pan on stovetop and cook on high heat, stirring constantly, until gravy is thickened to proper consistency. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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