4 double lamb chops
salt and black pepper
125 grams butter
4 cloves garlic
2 tsp fresh rosemary
2 sprigs fresh thyme
1 small bay leaf
1 deciliter / ½ cup red wine
4 deciliter / 2 cups meat ‘fond’ (glazed crystallized drippings) or bouillon
3 tsp cornstarch
1 tbsp parsley
Rub salt and freshly ground black pepper on the chops and fry them in 75 grams of butter in a skillet for three minutes each side.
Put them in a lightly buttered oven dish and bake them for 12 to 15 minutes in a warm oven at 120ºC/235ºF.
Take the dish from the oven and cover with foil or with a fitting lid.
Saute the finely sliced shallots and pressed garlic in the grease/butter left in the skillet. Mix in the coarsely chopped rosemary and thyme, add the crumbled bay leaf and the wine. Bring to a boil and add the fond or bouillon. Slowly bring to a boil again and let it simmer for 5 minutes.
Mix in the cornstarch and pour the stock through a sieve into a small saucepan. Bring to a boil again and whisk in the rest of the butter.
Put the chops on individual plates and pour the glazed sauce over them. Serve with pan-fried potato slices, and green beans or spinach.
Roast Venison with Stewed Vegetables
This is a great meal that can be made with many varieties of meat and vegetables.
3 tablespoons all-purpose flour
1⁄2 teaspoon salt
1⁄2 teaspoon pepper
1 boneless shoulder venison roast
2 tablespoons vegetable oil
1 cup apple juice or cider
1 cup beef broth
1 medium onion, sliced
1 teaspoon dried thyme
1 bay leaf
8 small potatoes, peeled
6 medium carrots, cut into 2-inch
4 celery ribs, cut into 2-inch pieces
 Combine the first three ingredients; rub
over roast. In a Dutch oven, brown roast on all
sides in oil. Add apple juice, broth, onion,
thyme and bay leaf. Bring to a boil; reduce
heat. Cover and simmer for 2 hours.
 Add potatoes, carrots and celery; cover
and simmer for 1 hour or until meat and vegetables
are tender. Discard bay leaf. Thicken
pan juices if desired.