Snippets of Venison
350g (12oz) Venison trimmings
170g (6oz) Cap mushrooms
110ml (4 floz) Sour cream or Greek yoghurt
110ml (4 floz) Good stock
60ml (2 floz) Cider
Chives
2 Garlic cloves
3 to 4 Juniper berries
Black pepper
Unsalted butter
Cut the meat into strips.
Dust with coarsely ground black pepper, add crushed juniper berries, moisten with cider, cover and leave to marinate for 24 hours.
Crush a garlic clove, mix it with the sour cream or yoghurt and leave it to infuse in a cool place for 24 hours.
Drain and dry the venison, reserving the marinade.
Slice the mushrooms thickly and sauté in butter.
Remove and keep hot.
Then sauté the venison for approximately 2 minutes, it should be succulent and pink within.
Allow the venison rest in a low oven.
To make the sauce, add the marinade liquid and stock to the frying pan until reduced to 2 or 3 spoonfuls.
Blend in any juices that the venison has released.
Remove from the heat and beat in the garlic-flavoured soured cream.
Return the pan to a low heat to warm the sauce.
Season well, garnish with chopped chives and serve on very hot plates.
Serves 3
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