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1 lb very lean pork tenderloin,

trimmed of all visible fat

and cut butterflied down

the middle

Mix garlic and dry spices in a mortar and pestle. Add in the oil and wine to make a paste. Rub the paste on the butterflied pork one hour before broiling. Broil pork 2 to 3 inches from heat source for about six minutes per side or until it is cooked to desired condition. Serves four.

Isola Baked Pork Chops

4 tomatoes, quartered

1½ c peeled and diced eggplant

2 c sliced zucchini

½ lb mushrooms, halved

1 clove garlic, minced

1 bay leaf

¼ tsp thyme

¼ tsp basil

¼ tsp chopped parsley

½ tsp black pepper

1 T olive oil

4 lean pork chops

Combine all ingredients except oil and pork chops. Grease a 9 × 13-inch baking dish with oil. Then layer the vegetable and spice mixture on bottom, and place pork chops on top. Cover and bake at 350 degrees for one hour or until meat is tender. Serve the vegetables as a separate dish. Serves four.

ORGAN MEATS

Lorrie’s Liver and Onions

¼ c olive oil

1 red onion, sliced thin

2 cloves garlic, minced

½ tsp basil

½ tsp rosemary

1 lb calf’s liver

½ c Burgundy wine

Heat oil in heavy skillet. Sauté onion, garlic, basil, and rosemary until onions are tender. Add liver, reduce heat, and simmer for ten minutes. Pour in wine and continue to simmer for fifteen minutes. Serves four.

Sautéed Rocky Mountain Chicken Livers

1 medium yellow onion, diced

2 garlic cloves, minced

1 green pepper, diced

2 T olive oil

¼ c Burgundy wine

1 lb chicken livers

Sauté the onion, garlic, and pepper in the oil with half of the wine. Add the livers and remaining wine. Sauté the livers until they are firm and brown. Serves four.

GAME MEATS

Buffalo Burgers

1 lb ground buffalo

½ red onion, finely chopped

2 garlic cloves, minced

1 T basil

1 T oregano

2 tsp black pepper

Mix all ingredients together in large mixing bowl until well blended. Shape meat into patties, and grill or broil on low heat, turning often. Serves four.

Tender Buffalo Roast

3-4 lb buffalo roast

1 red onion, chopped

1 small turnip, chopped

2 carrots, sliced thin

2 cloves garlic, minced

½ tsp black pepper

1 c red wine

1/3 c water

3 T chopped parsley

Place meat in a large baking dish. Add all remaining ingredients. Cover and cook at 400 degrees for ninety minutes or until meat is done through to the center. Slice thinly and place on serving plate. Pour remaining juices over meat before serving. Serves six.

Rocky Mountain Elk Steaks

4 medium-size elk steaks

½ c olive oil

2 garlic cloves, minced

½ red onion, sliced

1 tsp ground sage

1 tsp basil

1 tsp rosemary

1 c Burgundy wine

Wash steaks thoroughly, and place in 9 × 13-inch baking dish. Heat olive oil on low heat in heavy skillet. Sauté garlic, onion, and spices until tender. Stir in wine, and remove from heat. Pour over elk steaks. Cover and refrigerate for two to three hours. Grill or broil slowly until cooked as desired. Serves four.

Roast Pheasant with Fruit and Nut Stuffing

1 pheasant (2-3 lb)

¼ c olive oil

1 T fresh ground pepper

1 T garlic powder

1½ c freshly squeezed orange juice

½ c raisins

3 cloves

½ tsp ginger

½ c dried and coarsely chopped apricots (nonsulfured)

½ tsp grated orange peel

1 c chopped pecans

Preheat oven to 350 degrees. Wash and dry the pheasant, and brush with olive oil inside and out. Sprinkle inside and out with pepper and garlic powder. In a saucepan, combine the orange juice, raisins, and cloves. Bring to a boil, reduce the heat, and simmer for five minutes. Strain the mixture, discarding the cloves and reserving the orange juice and raisins. In a mixing bowl, combine the orange juice/raisin mixture, ginger, apricots, orange peel, and nuts. Mix well and use to stuff the pheasant. Place the pheasant, breast up, on a rack in a roasting pan and roast until tender, about thirty minutes per pound; brush frequently with the remaining orange juice. Place the pheasant on a serving platter, and trickle the liquid from the roasting pan over the pheasant. Serves