Snippets of Venison
Recipe
- Title:
- Snippets of Venison
- Categories:
- Meats
- Yield:
- 3 servings
Ingredients
- 3/4 lb Best venison trimmings
- Garlic
- 2 fl Cider
- Juniper
- 4 fl Good stock
- Unsalted butter
- 6 oz Cap mushrooms
- 4 fl Soured cream or Greek yogurt
- 1 bn Chives
Directions
- Cut the meat into strips about the size of your thumb - if possible.
- Some of the trimmings may, of course, be slightly ragged, triangular or cubed but this is the size and shape to aim for.
- Dust with coarsely ground black pepper and 3 to 4 crushed juniper berries, moisten with the cider, cover and leave to marinate for 24 hours.
- Crush a garlic clove, mix it with the soured cream or yoghurt and leave it to infuse in a cool place for 24 hours.
Directions
- Carefully drain and dry the venison, reserving the marinade.
- Slice the mushrooms thickly and saute them in a little very hot butter.
- Remove and keep hot.
- Then saute the venison briefly, searing it nicely but keeping it succulent and pink within - 2 minutes is plenty.
- Then let the venison rest in a low oven where it will go on cooking a little without toughening.
- Start making the sauce straight away or wait for several minutes if you want the meat to lose its pinkness.
Directions
- To make the sauce, let the marinade liquid and the stock bubble away in the frying pan until reduced to just 2 or 3 spoonfuls.
- Blend in any juices that the venison has exuded and bubble again briefly.
- Then beat in the garlic-flavoured soured cream, away from the heat.
- Return the pan to a low flame to warm the sauce.
- Season well, scatter with chopped chives and serve on very hot plates.
Directions
- Source: Philippa Davenport in "Country Living" (British), November 1988.
- Typed for you by Karen Mintzias
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