Side Pannel
Snippets of Venison
Ingredients List
- 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
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 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.
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.
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