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 [[steak]]s or [[sausage]]s
 
* Quantity of [[Venison]] as either [[steak]]s or [[sausage]]s

Revision as of 13:23, 20 October 2003

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.