Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 lb Best venison trimmings
2 fl Cider
4 fl Good stock
6 oz Cap mushrooms
1 bn Chives
Garlic
Juniper
Unsalted butter
4 fl Soured cream or Greek yogurt

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 saute them in a little very hot butter. Remove
and keep hot. Then saute 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.

Source: Philippa Davenport in "Country Living" (British), November
1988. Typed for you by Karen Mintzias

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