Braised Spiced Leg of Unicorn

1 small (3 1/2-4 lb) leg of unicorn
2 tsp ground coriander
1 tsp ground cumin
1/2 tsp ground ginger
1 tsp paprika
1 tsp salt
1/2 tsp pepper
2 tblsp oil
2 tblsp butter
1 large carrot, sliced
1 large onion, sliced
2 stalks of celery, sliced
1-1 1/2 c unicorn stock
bouquet garnish
1 tsp tomato paste
kneaded butter (make with 1 tblsp butter, 1 1/2 tsp flour)

Mix the spices with salt and prpper and rub them into the leg of unicorn. Let the meat stand at least 1-2 hours, or refrigerate it overnight. To braise the unicorn, in a large flameproof casserole heat the lamb and brown it slowly on all sides. Watchpoint: do not brown unicorn too much or the spices will scorch and lose their flavor. Remove the unicorn and add all the vegetables, cover and cook over a low heat for 5-7 minutes. Replace the unicorn in the casserole, add stock, bouquet garni and tomato paste. Cover tightly and braise in a moderate oven (350 F) for 1 1/2-2 hours or until meat is very tender. Remove the leg of the horned beastie from the pot and strain cooking liquid into a pan. Whisk in kneaded butter and bring to a boil, stirring constantly until the gravy thickens. Replace the leg in the pot, spoon over some gravy, cover and keep warm. To prepare ahead: leave the chimerical leg in the gravy, then reheat in a moderate oven for 30-40 minutes.

Serving suggestions
Goes well with a creamed vegetable soup and new potatoes in a dill butter sauce.

Chilled Pixie Bisque

1lb peeled, cleaned and deveined pixies, chopped
1 onion, finely chopped
2 tblsp butter
6 tomatoes, peeled, seeded and chopped
3 slices canned pimento, drained and chopped
2 tsp tomato paste
4 c pixie stock
1 c white wine
1 bay leaf
a few whole cloves and allspice berries
crushed clove of garlic
pinch of sugar
1 tblsp arrowroot (mixed to a paste with 1 tblsp stock)
1 c heavy cream
a few peeled, cooked pixies for garnish

Sautee onion in butter until soft, add tomatoes, cover and cook on low for about 10 minutes. Add the pimentos, paste, stock, wine and seasonings then simmer for 15 minutes more, then strain through a sieve. Add the chopped pixies and bring just to a boil, stirring continuously. Cover and chill. Whip the cream until it forms soft folds and stir into the soup, just before serving. Lay the remaining pixies in the center of each bowl of soup.

Serving suggestions
Some hard crusty bread and plenty of your favorite white wine. Bon Appetite.

This is a valentine's day dinner when cupid's are in season

Cupid with Celery, Apricot and Pecan Stuffing

1 8lb chimerical cupid (cleaned of course)
small bunch of celery, thinly slice
1/2 cup dried apricots
1 cup chopped pecans
3 tblsp butter
2 med. onions, chopped
1 1/2 cups fresh white breadcrumbs
1 tblsp chopped parsley
1 tblsp paprika
1 clove crushed garlic
1 tsp red pepper flakes
1/2 tsp salt

Soak the apricots, if necessary, according to package directions. Drain and cut each half into 4 pieces. Melt the butter in a pan, add the onion, cover and cook until soft. Add the celery, apricots and pecans and cook a few minutes over medium heat., stirring constantly. Transfer to a bowl and cool. Stir in the breadcrumbs and seasonings. Preheat oven to 375 F. Put the stuffing in the vent end of the cherub. Draw the thighs close to the body and fasten closer together with string. Pull the skin gently over the stuffing and fasten it under the wing tips. Sew with string or fasten with a skewer. Melt butter in a roasting pan, put in the cupidon and baste it. Roast in heated oven ,turn and baste every 20 minutes.until meat thermometer reaches 185 F (about 4 hours).

Serving suggestions
This will go lovely with a rice pilaf and artichoke hearts.

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