2 eggs 2 one-half egg shells of Chicken broth 2 +++ white flour Pinch of baking powder Mix together. Form into all and let rest. Roll out dough to 1/4 inch thick. Slice to whatever size you want. Cook in pot of boiling chicken broth.

It's been awhile since I fixed a venison roast but remember that I used a baking bag. Season the roast with greek seasoning and put strips of bacon over the top of the roast. Place in baking bag and bake at 325 degrees or lower until a fork will easily pierce the meat. Slower baking temp seems to make for more tender meat. This makes good chopped barbacue if after baking you chop and add you favorite sauce. Good luck!

Hi, Michael Psilakis is my favorite chef in Greek recipes. Here are some my favorites: Feta Cheese Platter, Crispy Sweetbreads and Galaktoboureko. Well, I don't the complete recipes of these.

I pretty well just do breakfast sausage....ground pork s little salt....a little brown sugar....and a goodley amount of rubbed sage and black pepper. For 2 pounds of meat....start with 1 rounded tablespoon of sage, 1 Tablespoon of brown sugar, 1 1/2 teaspoons of salt and 1 teaspoon of fresh ground black pepper....mix...put about a teaspoon on a micro safe plate and cook about 30 seconds.....taste and add more of whatever it needs....likely more sage and pepper. I don't use a recipe....my rule of thumb is 3/4 tsp of salt per pound of meat.....and from there I experiment and taste as I go. Other nice additions are a thyme and parsley and lemon zest sausage.....or marjoram and sage. Other additions include applesauce and some bread crumbs ( so it's not too sloppy with the apple sauce) and maple syrup is nice in a thyme and marjoram sausage. Then you can get into the Italian sausages....lots of garlic powder, lots of paprika and some cayenne and oregano and cumin seeds. The combinations are almost limitless.....just taste as you go and if it's flat add more seasoning and if it's too spicy add more unseasoned meat.