Ingredients:

1 Haunch of Venison
thyme
bay leaf
1 lb. small onions

Procedure:

Place haunch in roasting tray, season well and put in preheated oven at 180 degrees C.
Peel onions and place in pan of boiling salted water for 6 minutes. Drain and place in roasting dish with thyme and bay leaf for the last 35 minutes of cooking turning occasionally. (cooking time is 15 minutes/lb). Allow 15 minutes with meat resting out of oven. Collect juices released when resting to put in the gravy.

Ingredients:

1 kg. lean boneless leg of pork / pork fillet
ground black pepper
30 ml. pine nuts
30 m.l almonds, roughly chopped
2 cloves garlic
1 twig rosemary
1 twig thyme
olive oil

Procedure:

Make small incisions in meat in 5/6 places. Season meat all over with salt and pepper. Toast pine nuts and almonds in dry frying pan. Mix with crushed garlic, finely chopped herbs and enough olive oil to form a paste. Preheat oven to 200 degrees and place meat in a small roasting dish with a little olive oil. Press nut and herb mixture evenly over it to form a crust, pressing well into incisions. Bake in hot oven for about 40 minutes. Cover with foil and let rest for about 10 minutes before serving.

Ingredients:

2 red and yellow peppers
3 potatoes
300 grams puréed tomatoes
2 tablespoon tomato paste
2 young fresh onions, chopped
2 teaspoon dried marjoram
2 teaspoon dried tarragon
2 tablespoon dried chives
2 tablespoon fresh parsley, chopped
4 tablespoon extra virgin olive oil
1 glass of white wine
fresh basil leaves
salt

For meatballs:

300 grams minced turkey breast
2 tablespoon fresh parsley, chopped
2 tablespoon dried chives
2 teaspoon dried tarragon
2 tablespoon soy sauce
1 egg
4 tablespoon extra virgin olive oil
dry breadcrumbs
salt

Procedure:

Cut peppers into large strips. Peel and cube potatoes. Put all vegetables in large pan and add onions, olive oil, all aromatic herbs except basil, wine, tomato paste and puréed tomatoes. Season to taste with salt and cook over medium heat, half-covered, stirring now and then. Add warm water, if necessary. Keep on cooking until vegetables are tender. Meanwhile prepare meatballs. Put minced meat, egg, aromatic herbs, soy sauce and a pinch of salt in a large bowl; begin adding dry breadcrumbs. Mix all ingredients with hands and continue adding breadcrumbs until mixture reaches right consistency. Give the right shape to your meatballs and put them in a non-stick frying pan. Fry them lightly on all sides and remove them with a skimming ladle; put meatballs apart. Add meatballs to peppers and potatoes in last 5-10 minutes of cooking. Add basil leaves, stir and serve.