Sauteed venison with plums and blood oranges
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| **For the MARINADE: | ||
| 2 | teaspoons | Juniper berries |
| 1½ | teaspoon | Garlic |
| 1½ | teaspoon | Shallots |
| 2 | ounces | Olive oil |
| 8 | ounces | Chamboard liqueur |
| 16 | ounces | Venison |
| 1 | pounds | Plums |
| 1 | dash | Salt |
| 1 | teaspoon | Pepper |
| 4 | Blood oranges | |
Directions
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, _dehydrate_ plums (bake 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.
Pat's note: plums and oranges enhance poultry and pork.
From: Chef's celebrate the 1997 Orange Blossom Festival, Riverside, California. Published by Riverside Press-Enterprise (California) Recipe By: Victor Juarez, sous chef, Mission Inn, Riverside (1997) Shared with McRecipe List by phannema@...
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@...> on Aug 30, 98