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

Latest revision as of 04:45, 14 November 2006

Submitted by Baron Hrolf Herjolfssen, O.P.

Ingredients

Method

Try this one out at home first, with a small quantity, to master your timing with the sauce.

@@ Line 1: / Line 1: @@
+Submitted by Baron Hrolf Herjolfssen, O.P.
-Quantity of Venison as either steaks or sausages
+'''Ingredients'''
-teaspoon brandy
+* Quantity of [[Venison]] as either [[steak]]s or [[sausage]]s
+* 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'''
-g Juniper berries
+# 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.
-sliced ripe pear 2 tablespoons olive oil
+[[category:recipes]]
-juice of 1 lemon
-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.