. . : Snippets Of Venison Recipe - Quick Recipes, Easy Meal Ideas, Food online : : .
. : : Menu : : .


> Categories:
Appetizers   Baked Goods   Barbeque   Basics   Beans and Grains   Beef   Beverages   Breads   Breakfasts   Cake   Candies   Canning and Preserving   Casseroles   Cheese   Chicken   Chocolate   Condiments   Cookies   Crock Pot and Slow Cooker   Desserts   Duck   Eggs   Fruits   Grains   Herbs and Spices   Holiday   Hot and Spicy   Jellies and Jams   Kids   Lamb   Liquor   Main Dish   Mexican   Nuts   Pasta   Pets   Quick and Easy   Recipes for Pets   Regional Cuisine   Rice   Salad   Sauces   Sausages   Seafood   Side Dish   Snacks   Soups   Stews   Stuffings   Sweets and Desserts   Vegetables   Vegetarian   Wild Game  

Snippets Of Venison
Category Appetizers
Total Hits 1612
Rating Rating:7 | Voted:1 | voted : 1 times
1 Point 2 Point 3 Point 4 Point 5 Point 6 Point 7 Point 8 Point 9 Point 10 Point
The Recipe

3/4 lb Best venison trimmings

2 fl Cider

4 fl Good stock

6 oz Cap mushrooms

1 bn Chives

Garlic Juniper Unsalted butter 4 fl Soured cream or Greek yogurt

Cut the meat into strips about the size of your thumb - if possible. Some of the trimmings may, of course, be slightly ragged, triangular or cubed but this is the size and shape to aim for. Dust with coarsely ground black pepper and 3 to 4 crushed juniper berries, moisten with the cider, cover and leave to marinate for 24 hours. Crush a garlic clove, mix it with the soured cream or yoghurt and leave it to infuse in a cool place for 24 hours. Carefully drain and dry the venison, reserving the marinade. Slice the mushrooms thickly and saute them in a little very hot butter. Remove and keep hot. Then saute the venison briefly, searing it nicely but keeping it succulent and pink within - 2 minutes is plenty. Then let the venison rest in a low oven where it will go on cooking a little without toughening. Start making the sauce straight away or wait for several minutes if you want the meat to lose its pinkness. To make the sauce, let the marinade liquid and the stock bubble away in the frying pan until reduced to just 2 or 3 spoonfuls. Blend in any juices that the venison has exuded and bubble again briefly. Then beat in the garlic-flavoured soured cream, away from the heat. Return the pan to a low flame to warm the sauce. Season well, scatter with chopped chives and serve on very hot plates. Source: Philippa Davenport in "Country Living" (British), November 1988. Typed for you by Karen Mintzias

Render: 0.001 Sec ¦ By AhmBay