Recipe of Quick Venison with Junipers

Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to make a special dish, venison with junipers. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Venison with Junipers is one of the most well liked of recent trending foods on earth. It’s simple, it is quick, it tastes delicious. It is appreciated by millions daily. Venison with Junipers is something which I have loved my whole life. They’re fine and they look fantastic.

For the venison, place all of the venison ingredients, except the grapeseed oil and the salt and freshly ground black pepper, into a large bowl, mix well, and place into the fridge to marinate overnight. Venison Loin with Juniper, Potato rösti and Charred Clementine. For the juniper seasoning, place the thyme, peppercorns and juniper berries in a pestle and mortar and reduce to a fine powder by. Juniper's pungent, bracing and rather piney flavour makes it a natural companion to game and other richly flavoured meats, and I particularly like it with venison.

To begin with this particular recipe, we must prepare a few components. You can cook venison with junipers using 12 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Venison with Junipers:

1. Prepare 750 g venison (cubed) / 26½ oz .
2. Make ready 25 g onions (chopped) / 1 oz .
3. Make ready 50 g carrots (chopped) / 2 oz .
4. Take 25 g celery (chopped) / 1 oz .
5. Get 1 tablespoon juniper berries dried
6. Get 2 beef stock cubes
7. Make ready 2 teaspoons rosemary dried
8. Get 2 teaspoons parsley dried
9. Prepare 2 teaspoons garlic powder
10. Get 1 tablespoon cornstarch cornflour /
11. Get ½ teaspoon black pepper ground
12. Prepare “ Spray2Cook ” (a word used to describe any low-cal. non-stick cook’s oil spray)

Cook venison fillet in a hot pan until browned on both sides. Deglaze with port wine and game stock and. This is a classic Burns Night dish, or delicious on any autumn evening when venison and roots are well in season and last year's batch of sloe gin is. Supercook clearly lists the ingredients each recipe uses, so you can find the perfect recipe quickly!

Steps to make Venison with Junipers:

1. Place a lidded pan sprayed with Spray2Cook on medium to high heat.
2. Add the venison and keep it moving until the meat is sealed and browned on all sides.
3. Add 3 tablespoons of water, vegetables, juniper berries and rosemary, stir and lid the pan. Turn the heat to medium and leave for 5 minutes stirring occasionally to check nothing is catching (add another tablespoon of water if needed).
4. Take the lid off the pan and continue to cook stirring more or less continuously for 3 minutes. Add water to cover the meat and vegetables by 40 mm / 1½ inches and turn the heat up high.
5. Blend the cornstarch with a little water (adding slowly) and then add the blended cornstarch and the stock cubes to the pan as it just starts to bubble.
6. Allow to boil before turning down to a gentle simmer and putting back the lid. Simmer for 2 hours. Remove the lid and add the parsley, pepper and garlic. Stir through and serve.

This is a classic Burns Night dish, or delicious on any autumn evening when venison and roots are well in season and last year's batch of sloe gin is. Supercook clearly lists the ingredients each recipe uses, so you can find the perfect recipe quickly! For tender venison steaks, age them and then marinate the meat in this juniper, balsamic and wine While the ground venison was delicious, the packages of steaks have been difficult to get through. Venison shanks, juniper & redcurrants. red onion, celery & rosemary. Saddle of venison is characterised by its delicate flavour - perhaps that's because the deer themselves are foodies!

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