Venison Steak - cooking recipe

Ingredients

1 1/2 c. water
2 slices lemon
1 tsp. whole peppercorns
1/2 Tbsp. poultry seasoning
1/4 tsp. mace
2 Tbsp. salt
1 c. vinegar
1/2 medium onion
6 whole cloves
3 or 4 sprigs parsley
2 1/2 lb. venison steak
flour
oil
2 cloves garlic
1 Tbsp. butter
3 Tbsp. oil
1 small onion
1 c. consomme
1 c. tomato juice
1 c. dry wine (Claret)
1/2 tsp. rosemary
1 Tbsp. chopped parsley
1/2 c. light rum
1/2 c. raisins
1 lb. large raw shrimp in shells
1/2 c. flour
1/4 c. olive oil
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. ground cinnamon
1/2 tsp. curry powder
3 Tbsp. lemon juice
1 lb. broccoli
2 c. frozen cooked crabmeat, thawed
2 green onions with tops
1 Tbsp. cornstarch
1 Tbsp. cold water
3 Tbsp. vegetable oil
1 clove garlic, finely chopped
1/4 c. chicken broth
1/2 tsp. salt
1/2 tsp. roasted sesame oil
6 dried black mushrooms
1/2 medium head cabbage
4 green onions (with tops)
1 medium carrot
3/4 lb. raw medium shrimp (in shells)
1 tsp. cornstarch
1 tsp. cold water
4 tsp. vegetable oil
2 tsp. finely chopped garlic
1/4 c. chicken broth
1 Tbsp. chili paste

Preparation

Be sure to use ice water and don't overmix if you want a lovely and lacey crisp batter on the shrimp.