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

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m (wikification of another new recipe)
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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.
 

Revision as of 00:47, 25 July 2003

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

  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.