Grilled Venison in Juniper Berry Sauce (recipe)
From Cunnan
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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
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.
