Difference between revisions of "Grilled Venison in Juniper Berry Sauce (recipe)"

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Submitted by Baron Hrolf Herjolfssen, O.P.
Quantity of Venison as either steaks or sausages
 
   
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'''Ingredients'''
1 teaspoon brandy
 
 
* Quantity of [[Venison]] as either [[steak]]s or [[sausage]]s
 
* 1 teaspoon [[brandy]]
 
* 200 g [[Juniper berries]]
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* 1 sliced ripe [[pear]]
 
* 2 tablespoons [[olive oil]]
 
* juice of 1 [[lemon]]
 
* 3 tablespoon [[port]] wine
 
* [[salt]] and [[pepper]]
   
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'''Method'''
200 g Juniper berries
 
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# Marinate the meat for 2 to 3 hours in the olive oil, brandy and lemon juice.
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# Season with salt and pepper.
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# Rotate so that all meat gets some soaking.
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# Pat dry and grill as preferred.
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# Just before cooked, add the berries port and the pear.
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# Combine to make a sauce with the meat.
   
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Try this one out at home first, with a small quantity, to master your timing with the sauce.
1 sliced ripe pear 2 tablespoons olive oil
 
   
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[[category:recipes]]
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.
 

Latest revision as of 05:45, 14 November 2006

Submitted by Baron Hrolf Herjolfssen, O.P.

Ingredients

Method

  1. Marinate the meat for 2 to 3 hours in the olive oil, brandy and lemon juice.
  2. Season with salt and pepper.
  3. Rotate so that all meat gets some soaking.
  4. Pat dry and grill as preferred.
  5. Just before cooked, add the berries port and the pear.
  6. 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.