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

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Submitted by Baron Hrolf Herjolfssen, O.P.
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'''Ingredients'''
 
'''Ingredients'''
* Quantity of Venison as either steaks or sausages
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* Quantity of [[Venison]] as either [[steak]]s or [[sausage]]s
* 1 teaspoon brandy
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* 1 teaspoon [[brandy]]
* 200 g Juniper berries
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* 200 g [[Juniper berries]]
* 1 sliced ripe pear 2 tablespoons olive oil
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* 1 sliced ripe [[pear]]
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* 2 tablespoons [[olive oil]]
* juice of 1 lemon
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* juice of 1 [[lemon]]
* 3 tablespoon port wine
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* 3 tablespoon [[port]] wine
* salt and pepper
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* [[salt]] and [[pepper]]
   
 
'''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]]

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.