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Snippets of Venison

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Submitted by nfinkle

YIELD

3 servings

PREP

24 hrs

COOK

15 min

READY

24 hrs

Ingredients

¾ 340.2
POUND G VENISON
trimmings
2 57.8
OUNCES ML/G APPLE CIDER *
4 115.6
OUNCES ML/G STOCK
6 173.4
OUNCES ML/G MUSHROOMS
cap
1 1
BUNCH BUNCH CHIVES *
1 1
X X GARLIC *
1 1
1 1
4 115.6
OUNCES ML/G SOUR CREAM

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.

Carefully drain and dry the venison, reserving the marinade.

Slice the mushrooms thickly and sauté them in a little very hot butter.

Remove and keep hot.

Then sauté 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.

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 199g (7.0 oz)
Amount per Serving
Calories 221 46% from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 6g 29%
Trans Fat 0g
Cholesterol 38mg 13%
Sodium 77mg 3%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Sugars g
Protein 54g
Vitamin A 5% Vitamin C 1%
Calcium 5% Iron 19%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Low Sodium
 

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