Braised Venison With Juniper Berries And Sour Cream Recipe
Ingredients
| Venison | 3 Pound | |
| Flour | 4 Tablespoon, seasoned | |
| Butter | 6 Tablespoon | |
| Onions | 4 , sliced | |
| Red currant jelly | 2 Tablespoon | |
| 12 chestnuts, peeled and boiled until tender | ||
| Lemon juice | 2 Teaspoon | |
| Light sour cream | 1/2 Cup (16 tbs) | |
| MARINADE | ||
| Red wine | 1 1/2 Cup (16 tbs) | |
| Olive oil | 2 Tablespoon | |
| Juniper berries | 10 , crushed | |
| Onion | 1 , sliced | |
| Bouquet garni | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Put the ingredients for the marinade into a saucepan, bring to a boil, simmer for 20 minutes and allow to cool.
Put the venison into a deep earthenware bowl.
When the marinade is room temperature, pour it over the venison.
Cover the bowl and marinate the venison in a cool place for 2 days.
Turn and baste the meat at least twice a day.
Preheat the oven to 325°F (170°C).
Drain the meat, dry it and roll in seasoned flour.
Strain and reserve the marinade.
Melt the butter in a Dutch oven.
Add the venison and fry, stirring, until browned on all sides.
Add the onions and let them brown.
Stir in any remaining seasoned flour, let it brown and gradually mix in the reserved marinade, stirring constantly.
Cover the Dutch oven and bake in the oven for 2 hours.
Stir in the red currant jelly, chestnuts and lemon juice and cook for 15 minutes more.
Stir in the sour cream and adjust the seasoning.
Put the venison into a deep earthenware bowl.
When the marinade is room temperature, pour it over the venison.
Cover the bowl and marinate the venison in a cool place for 2 days.
Turn and baste the meat at least twice a day.
Preheat the oven to 325°F (170°C).
Drain the meat, dry it and roll in seasoned flour.
Strain and reserve the marinade.
Melt the butter in a Dutch oven.
Add the venison and fry, stirring, until browned on all sides.
Add the onions and let them brown.
Stir in any remaining seasoned flour, let it brown and gradually mix in the reserved marinade, stirring constantly.
Cover the Dutch oven and bake in the oven for 2 hours.
Stir in the red currant jelly, chestnuts and lemon juice and cook for 15 minutes more.
Stir in the sour cream and adjust the seasoning.
Chef
