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LOCATION: Recipes >> Variety Meats >> Venison 18

Print this Recipe    Venison 18

Sauteed Venison with Plums and Blood Oranges
Yield: 6 Servings

2 tsp juniper berries
1 1/2 tsp garlic
1 1/2 tsp shallots
2 oz olive oil
8 oz chamboard liqueur

16 oz venison
1 lb plums
1 ds salt
1 tsp pepper
4 blood oranges

Make the marinade by combining juniper berries, garlic, shallots,
olive oil and chamboard liqueur in a nonreactive bowl or resealable
plastic bag. Marinate venison for 30 minutes.

Meanwhile, bake plums at 350 degrees for 30 minutes. Cut blood
oranges into segments and saute. Saute marinated venison, add plums,
salt and pepper to taste. Decorate with sauteed blood oranges.

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