Grilled Venison in Juniper Berry Sauce (recipe) - Revision history

AlexandreDavigne: format fix

2006-11-13T18:45:35Z

format fix

← Older revision		Revision as of 04:45, 14 November 2006
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	* 1 teaspoon [[brandy]]		* 1 teaspoon [[brandy]]
	* 200 g [[Juniper berries]]		* 200 g [[Juniper berries]]
	* 1 sliced ripe [[pear]] ~~2 tablespoons [[olive oil]]~~		* 1 sliced ripe [[pear]]
			* 2 tablespoons [[olive oil]]
	* juice of 1 [[lemon]]		* juice of 1 [[lemon]]
	* 3 tablespoon [[port]] wine		* 3 tablespoon [[port]] wine

Conrad Leviston: Category:recipes

2005-01-02T11:56:27Z

Category:recipes

← Older revision		Revision as of 21:56, 2 January 2005
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	Try this one out at home first, with a small quantity, to master your timing with the sauce.		Try this one out at home first, with a small quantity, to master your timing with the sauce.

			[[category:recipes]]

Dan at 02:23, 20 October 2003

2003-10-20T02:23:41Z

← Older revision		Revision as of 12:23, 20 October 2003
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			Submitted by Baron Hrolf Herjolfssen, O.P.

	'''Ingredients'''		'''Ingredients'''
	* Quantity of [[Venison]] as either [[steak]]s or [[sausage]]s		* Quantity of [[Venison]] as either [[steak]]s or [[sausage]]s

Tobin at 14:05, 24 July 2003

2003-07-24T14:05:31Z

← Older revision		Revision as of 00:05, 25 July 2003
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	'''Ingredients'''		'''Ingredients'''
	* Quantity of Venison as either ~~steaks~~ or ~~sausages~~		* Quantity of [[Venison]] as either [[steak]]s or [[sausage]]s
	* 1 teaspoon brandy		* 1 teaspoon [[brandy]]
	* 200 g Juniper berries		* 200 g [[Juniper berries]]
	* 1 sliced ripe pear 2 tablespoons olive oil		* 1 sliced ripe [[pear]] 2 tablespoons [[olive oil]]
	* juice of 1 lemon		* juice of 1 [[lemon]]
	* 3 tablespoon port wine		* 3 tablespoon [[port]] wine
	* salt and pepper		* [[salt]] and [[pepper]]

	'''Method'''		'''Method'''

Tobin: wikification of another new recipe

2003-07-24T13:47:13Z

wikification of another new recipe

← Older revision		Revision as of 23:47, 24 July 2003
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			'''Ingredients'''
	Quantity of Venison as either steaks or sausages		* Quantity of Venison as either steaks or sausages
		⚫	* 1 teaspoon brandy
		⚫	* 200 g Juniper berries
		⚫	* 1 sliced ripe pear 2 tablespoons olive oil
		⚫	* juice of 1 lemon
		⚫	* 3 tablespoon port wine
		⚫	* salt and pepper

			'''Method'''
⚫	1 teaspoon brandy
			# Marinate the meat for 2 to 3 hours in the olive oil, brandy and lemon juice.
			# Season with salt and pepper.
			# Rotate so that all meat gets some soaking.
			# Pat dry and grill as preferred.
			# Just before cooked, add the berries port and the pear.
			# Combine to make a sauce with the meat.

			Try this one out at home first, with a small quantity, to master your timing with the sauce.
⚫	200 g Juniper berries

⚫	1 sliced ripe pear 2 tablespoons olive oil

⚫	juice of 1 lemon

⚫	3 tablespoon port wine

⚫	salt and pepper

	Marinate the meat for 2 to 3 hours in the olive oil, brandy and lemon juice. Season with salt and pepper. Rotate so that all meat gets some soaking. Pat dry and grill as preferred. Just before cooked, add the berries port and the pear. Combine to make a sauce with the meat. Try this one out at home first, with a small quantity, to master your timing with the sauce.

131.217.6.2 at 13:38, 24 July 2003

2003-07-24T13:38:49Z

New page

Quantity of Venison as either steaks or sausages

1 teaspoon brandy

200 g Juniper berries

1 sliced ripe pear 2 tablespoons olive oil

juice of 1 lemon

3 tablespoon port wine

salt and pepper

Marinate the meat for 2 to 3 hours in the olive oil, brandy and lemon juice. Season with salt and pepper. Rotate so that all meat gets some soaking. Pat dry and grill as preferred. Just before cooked, add the berries port and the pear. Combine to make a sauce with the meat. Try this one out at home first, with a small quantity, to master your timing with the sauce.