Ingredients:

For the Venison:
1 leg of venison
juice and zest of 3 oranges
juice of 1-1/2 lemons
1/3 cup of bourbon whiskey
1/2 cup olive oil and additional for brushing grill rack
4 bay leaves
1 tablespoon chopped fresh rosemary
1 teaspoon celery salt

For the sauce:
2 tablespoons freshly squeezed orange juice
1 tablespoon freshly squeezed lemon juice
1/2 cup honey
1/2 cup light brown sugar
2/3 cup water
1 cup fresh blueberries

Procedure:

Rinse venison with cold water and pat dry. Combine the orange juice and zest in a bowl lemon juice, whiskey, olive oil, bay leaves, rosemary and celery salt. Coat venison with marinade and refrigerate for 24 hours. Baste occasionally. Allow to return to room temperature before cooking. Prepare barbecue grill. Place venison on grill rack brushed with olive oil. Before basting, sear meat quickly on both sides over hot coals, then baste with marinade. Continue cooking on both sides until meat is cooked through, basting frequently. Serve with sauce.

Sauce: combine lemon juice, orange juice, honey, sugar and water in saucepan. Simmer until sugar is dissolved. Add blueberries, stir and bring to a boil. Reduce heat, continue cooking until desired consistency is reached.

Ingredients:

a leg of lamb chopped into 4
3 or 4 lemons
oregano
grated kefalotiri cheese (optional)

Procedure:

Season lamb liberally with lemon juice and oregano and sprinkle with cheese. Put lamb into roasting pan with lid. Cover with baking parchment and then seal tightly with at least 2 layers of heavy foil. Put lid on top. Roast in very slow oven for about 3 hours.

Ingredients:

1 tablespoon olive oil
16 ounces boneless/skinless chicken breasts, sliced into strips
2 garlic cloves, minced
6 tablespoons chopped cashews
1 small red bell pepper, cut into strips
1 1/4 cup snow peas
1/2 cup chicken broth
1/2 cup sour cream
2 tablespoons grainy Dijon mustard
2 tablespoons honey

Procedure:

In a large skillet, heat oil over medium-high. Add chicken and garlic - cook for about 4 minutes. Add cashews, bell pepper and snow peas - cook until tender, about 2 minutes. Add chicken broth, reduce heat and simmer for 8-10 minutes or until chicken is cooked through. Move chicken and vegetables (keep any liquid in the pan) to a bowl and keep warm. Whisk in sour cream, Dijon and honey to the juices in the skillet and heat until warmed through. Pour sauce over chicken mixture and toss to combine.

Ingredients:

30 ounces frozen broccoli florets, thawed
1 1/2 cups plain soy milk
2 1/2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 ounces shredded sharp white cheddar cheese
4 ounces laughing cow wedges, softened
1/2 cup sour cream
1/2 cup plain yogurt
3/4 cup chopped onion
8 ounce can water chestnuts, rinsed, drained, and sliced
3/4 cup panko
1 tablespoon butter, melted

Procedure:

Preheat oven to 375 degrees F . Lightly coat an 11″ x 7″ baking dish with cooking spray. Place the thawed broccoli on the bottom in an even layer. In a large saucepan, whisk together soy milk, flour, salt, and pepper. Bring to a boil over medium-high. Cook until thick, about 1 minute. Remove from heat and stir in cheddar and cream cheese. Mix in sour cream, yogurt, onion, and water chestnuts. Spoon mixture evenly over the broccoli. In a small bowl, toss together panko and melted butter. Scatter breadcrumbs over the cheese mixture. Bake 25 minutes or until golden and bubbly.