Grilled Venison in Juniper Berry Sauce (recipe): Difference between revisions
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Submitted by Baron Hrolf Herjolfssen, O.P. |
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'''Ingredients''' |
'''Ingredients''' |
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* Quantity of Venison as either |
* Quantity of [[Venison]] as either [[steak]]s or [[sausage]]s |
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* 1 teaspoon brandy |
* 1 teaspoon [[brandy]] |
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* 200 g Juniper berries |
* 200 g [[Juniper berries]] |
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* 1 sliced ripe pear |
* 1 sliced ripe [[pear]] |
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* 2 tablespoons [[olive oil]] |
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* juice of 1 lemon |
* juice of 1 [[lemon]] |
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* 3 tablespoon port wine |
* 3 tablespoon [[port]] wine |
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* salt and pepper |
* [[salt]] and [[pepper]] |
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'''Method''' |
'''Method''' |
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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. |
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[[category:recipes]] |
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Latest revision as of 05:45, 14 November 2006
Submitted by Baron Hrolf Herjolfssen, O.P.
Ingredients
- 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
- 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.
