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Sauted Venison with Plums and Blood Oranges



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Sauted Venison with Plums and Blood Oranges

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

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.

Ingredients:

----------------------------------MARINADE----------------------------------
2 ts Juniper berries
1 1/2 ts Garlic
1 1/2 ts Shallots
2 oz Olive oil
8 oz Chamboard liqueur
16 oz Venison
1 lb Plums
1 ds Salt
1 ts Pepper
4 Blood oranges

Serves:

6 Servings
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