From: Chef Kurt Fleischfresser, The Coach House, Nichols Hills, OK. Yield: 8 servings. MOCK TENDERLOINS AND GRAPE LEAVES: 1 pork shoulder picnic roast, boneless and skinless, about 8 lb. 1 1/2 cups kalamata olives, drained and pitted 1/4 cup chopped herbs (rosemary, thyme, parsley) 1 Tbsp. chopped garlic 16 grape leaves, brined, rinsed 4 Tbsp. olive oil RED WINE SAUCE: 2 lb. beef scraps, cubed 2 Tbsp. kosher salt 1 Tbsp. black pepper, cracked 3/4 cup flour 1/2 lb. clarified butter 3/4 lb. ...

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