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Roasted Rack of Venison with Red Currant and Cranberry Sauce
Provided by Martha Stewart
You can also use this recipe to make rack of lamb; choose racks that are about one-and-one-half pounds each, and cook twenty-five to twenty-eight minutes for… more »
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Braised Capon with Pearl Onions
Provided by Martha Stewart
A capon is a large bird bred to have more white meat; it may have to be special-ordered from your butcher. A seven-to-eight-pound roasting chicken can be… more »
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