LOCATION: Recipes >> Variety Meats >> Venison 18
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Venison 18
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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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