Snippets Of Venison

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Servings: 3 Difficulty: Advanced
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Greek-style savory and satisfying main that brings home-style flavor to your table
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This Greek main features Best venison trimmings Garlic, Cider Juniper, Good stock Unsalted butter, Cap mushrooms 4 fl Soured cream or Greek yogurt, Chives. It delivers aromatic, well-seasoned taste, smooth, comforting richness. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

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Snippets Of Venison

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 3 Calories: 198.5

Description

This Greek main features Best venison trimmings Garlic, Cider Juniper, Good stock Unsalted butter, Cap mushrooms 4 fl Soured cream or Greek yogurt, Chives. It delivers aromatic, well-seasoned taste, smooth, comforting richness. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. Cut the meat into strips about the size of your thumb - if possible.
  2. Some of the trimmings may, of course, be slightly ragged, triangular or cubed but this is the size and
  3. shape to aim for.
  4. Dust with coarsely ground black pepper and 3 to 4 crushed juniper berries, moisten with the cider,
  5. cover and leave to
  6. marinate for 24 hours.
  7. Crush a garlic clove,
  8. mix it with the soured
  9. cream or yoghurt and leave it to infuse in a
  10. place for 24 hours.
  11. Carefully drain and dry the venison, reserving the marinade.
  12. Slice the mushrooms thickly and saute them in a little very hot butter.
  13. Remove and keep hot.
  14. Then saute the venison briefly, searing it nicely but keeping it succulent and pink within - 2 minutes is plenty.
  15. Then let the venison rest in a low oven where it will go on cooking a little without toughening.
  16. Start making the sauce straight away or wait for several minutes if you want the meat to lose its pinkness.
  17. make the sauce,
  18. let the marinade liquid and the stock bubble away in the frying pan until reduced to just 2 or 3 spoonfuls.
  19. Blend in any juices that the venison has exuded and bubble again briefly.
  20. Then beat in the garlic-flavoured soured cream, away from the heat.
  21. Return the pan to a low flame to warm the sauce.
  22. Season well, scatter with chopped chives and serve on very hot plates.
  23. Typed for you

Nutrition Facts

Servings 3

Amount Per Serving
Calories 198.5kcal
% Daily Value *
Total Fat 3.1g5%
Saturated Fat 0.9g5%
Cholesterol 69.8mg24%
Sodium 60.9mg3%
Total Carbohydrate 12.4g5%
Dietary Fiber 1.6g7%
Sugars 9.0g
Protein 30.2g61%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, best, blending, butter, cap, chives, cider, cream, frying, garlic, good, greek, juniper, main, mushrooms, sautéing, snippets, soured, stock, title
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