Anonymous Fri Oct 07 11:32:20 2005

2 tbsp. olive oil

1 oz. onion, pared, brunoise

2 garlic cloves, pared, minced

3 sun-dried tomatoes, brunoise

1/4 cup Sauterne

6 oz. venison trimmings

2 oz. fatback

2 tbsp. venison glace de viande

1 oz. crushed ice

pinch of cardamom

pinch of coriander

1/4 tsp. thyme

salt and pepper, to taste

1 ft. lamb casings

Heat oil in saute pan; add onion, garlic and tomatoes. Cook until onions are translucent; deglaze with Sauterne. Reduce until dry. Remove from heat; let cool. Reserve. Place remaining ingredients except casings in grinder; grind twice through fine die. Place in bowl in ice bath; add reserved tomato mixture. Combine. Cook off small sample; adjust seasonings as needed. Stuff into casings; poach. Let cool; slice.