Venison Stew
3lbs venison
1/2lb unsmoked bacon on one piece
3 onions, finely chopped
1 teaspoon of mixed dry herbs
1/2 bottle of red wine
6 cloves garlic
3 bay leaves
3 cloves
3 large carrots
Flour

Trim venison and cube meat. Roll in flour. Saute onions in butter until soft. Dice bacon and saute with onions. Add venison and saute until golden. Add garlic, bay leaves, cloves and dried herbs. Simmer in covered container in the oven at 250F/120C for 2 to 2 and a half hours. Strain off gravy and reduce to half quantity over high heat. Add carrots to stew, cut in chunks and replace gravy. Cook for one further hour.

Jugged Kippers for breakfast
1 kipper per person
A knob of butter or margarine per person

Wash the fish in cold water. If required, cut off the head and trim with kitchen scissors. Put the kipper, tail up, in a tall jug. Pour on sufficient boiling water to cover the fish. Leave to stand for 5-10 minutes or until tender. Remove the fish from the jug and serve topped with a knob of butter.

Herrings in oatmeal with mustard sauce
For the herrings in oatmeal:
6 large or small herrings
About 4oz fine oatmeal
Salt and pepper
Lemon wedges
Parsley
Oil for frying

To clean, gut and bone the fish:
Remove the head and the innards. Take off any black skin by rubbing with salt, then wash well. Scrape off the scales and trim off the fins and tail. Score the fish on both sides with a knife. Split the herring completely up the stomach, from head to tail. Spread the fish out on a board with the flesh side down. Flatten the fish firmly by pressing it against the board, particularly along the backbone. Turn the fish over and taking hold of one end of the backbone, pull it away. Most of the small bones will come away with the backbone.

To make the herrings in oatmeal:
Season the fish with salt and pepper. Dip each fish into the oatmeal, pressing it on to both sides to give a good coating. Heat the oil in a frying pan and fry the herrings, skin side first, for a total of about 8 minutes or until golden brown. Do not allow the fat to get too hot or the oatmeal will burn and the fish become dry. Drain before serving, decorated with lemon wedges, parsley and accompanied with mustard sauce.

Pan Haggerty
2lb potatoes cut into thin slices
1lb onions sliced
1 tablespoon dripping
3oz grated cheese
Salt and pepper

Place layers of the potatoes, onions and grated cheese in a heavy frying pan in hot fat. Season each layer and fry gently to brown. Keep a lid on the pan and cook until the vegetables are tender.