Add enough undiluted canned consomm� to cover; peel and slice 3 tart apples and drop in. When this boils, add 1 level tablespoon of peanut butter and stir until dissolved. Cover and lower the heat, simmering for 1 hour. Proper seasonings and more salt may be needed. Serve on a deep platter in a ring of hot boiled rice.
With it, serve plenty of real chutney, a salad of diced cucumber, thin slices of radishes and diced green onions in a sour-cream dressing. The final touches: broiled tomatoes and thick slices of oven-browned French bread.
Grind the less tender parts of lean meat with an equal quantity of salt pork that is about 60% lean. For 20 pounds of sausage meat add 6 ounces salt, 1 ounce pepper, 1 tablespoon sage, � teaspoon savory, � teaspoon sweet basil. If the sausage is to be frozen, do not season but blend the meats and wrap in freezer paper. This way it will keep 6 months; seasoned, it will become flat and go rancid in about a month.
On a cold morning, the fragrance of venison sausage mingled with the buckwheat aroma of piping-hot pancakes has been known to start a rush to the breakfast table.
Trim fat from a round steak of about 2 pounds and 1 to 2 inches thick. Roll in flour seasoned with salt and pepper. Make a crisscross pattern on the meat by pounding it with a heavy saucer's edge. Brown the meat on both sides in a lightly greased frying pan. Add 3 large sliced onions, 1� cups canned tomatoes, � teaspoon dried oregano. Cover tightly and simmer gently for 1� hours or until meat is tender.
Now remove the meat and thicken the gravy with 1 tablespoon of butter and the same amount of flour, mixed together. Bring the gravy to a boil and pour it over the steak. Even freshly killed venison can be prepared this way with the foreknowledge that it will emerge tender. Served with fluffy mashed potatoes or with boiled rice, it is one of the best and easiest meals to make in a hunting camp.