ATTLEBORO -- Celebration of worship doesn't end after the sermon at John Wesley A.M.E. Zion Church on Leroy Street.

Sunday afternoon brought worshipers together to commemorate the end of Black History Month and, in typical church fashion, to feast on culinary delights after feeding their souls.

`` We are closing (the month), but not closing it out in our hearts. I wanted to make the most of the church and community,'' said the Rev. Irene Daniel, who organized the `` Taste of All Cultures.''

An international theme was chosen to promote the Rev. Dr. Celestine Reid's words of wisdom for today's black youth -- that there is an entire world open to them, if they embrace educational opportunities.

Rather than featuring exclusively AfricanAmerican food, Daniel invited parishioners and neighborhood residents to join in by cooking up a wide variety of international dishes. Offerings included venison, curried goat, catfish, rabbit, seafood gumbo, mungo beans and rice, and collard greens.

The desired effect was to open some younger eyes todifferent ideas and, Daniel said,to promote in their minds that racial injustice, discrimination and oppression, is not a one-country issue.

`` We want people to know we are here, to come worship and enjoy,'' she said.

After church the building's basement turned into a buzzing meeting spot, as people sat down and chatted away the evening as they sampled some culinary delights.

Daniel said the church holds after service lunches and dinners about once a month, for special occasions. It is a tradition in black churches, she said, to promote fellowshipthrough social interaction.

`` It strengthens the (church) community. Eating together, sharingstories, findingout what is going on,'' Reid said.

Norton resident Rachel Gavin, who regularly attends church services, said the social hours are important because it is difficult to find other times when everyone can get together.

`` We all live in different (towns), work in different places,'' she said.

Allen Leach, 15, of At tleboro, said he couldn't be sure what he was eating since the food was displayed without labels but was pretty certain he had some venison -- a first for the teenager.

`` This is important, because we learn more about (other people), where they come from and it shows ethnicity,'' he said. Venison Roast

From the Rev. Irene Daniel of the John Wesley A.M.E. Zion Church in Attleboro

1. Soak 5 to 7 lbs. of deer meat overnight in 2 tablespoons of vinegar and 1/4 cup of salt, make sure water is covering meat.

2. Rinse meat very well so the salt is out and wild game smell is gone.

3. In large roasting pan with heavy cover use:

1/2 tablespoon of lemon pepper

1/2 tablespoon of cajun seasoning

1/2 tablespoon of season salt

1/4 cup of water covering the meat.

Mix well together.

4. Do not preheat oven. Put foil over pan then cover with lid.

5. Cook at 350 degrees for 34 hours.

6. Mix one cup of Worcestershire sauce, dice one medium onion, 2 tablespoons of diced garlic, 1 1/2 teaspoon of dry mustard, mix well with broth and venison.

7. Bake another 1 1/2 hour or until nice and tender.

8. Cool for about 30 minutes before slicing (never slice meat hot) then serve.

Serves up to 10-12 people.