newhunterette
03-19-2009, 03:49 PM
VENISON SCHNITZEL WITH JUNIPER SAUCE
4 venison slices (6 oz each)
3 Tbsp olive oil
5 Tbsp dry red wine
2 Tbsp cider vinegar
5 juniper berries, crushed
4 slices white or french bread
butter
salt and freshly milled black pepper
6 Tbsp gin
¼ pint double cream
lemon juice
1. Heat the oil with the red wine, vinegar and half the crushed juniper berries. Marinate the meat in this mixture for 2 - 3 hours.
2. Cut the crusts off the bread. Heat 2 tablespoons of the butter in a frying pan and fry the bread until golden brown, then transfer it to a plate and keep hot.
3. Fry the venison in the remaining butter for 4-5 minutes each side, salting each side once cooked. Then arrange the venison slices on the bread.
4. Dilute the juices in the pan with the gin. Whip 2 tablespoons of the cream until stiff. Stir 2 tablespoons of the marinade, the remaining cream and crushed juniper berries and the lemon juice into the sauce, then season with pepper.
5. Bring to the boil, mix with the whipped cream and serve with the venison.
Serve with: warm apple sauce.
VENISON PIE
1 lb boneless stewing venison, cut into small cubes
Flour for coating
1/2 tsp. ground cinnamon
Salt and freshly ground black pepper
1 wineglass red wine or port
¾ lb pork sausage meat
½ lb cooked ham, cut into small cubes
packet frozen puff pastry, thawed
1 egg, beaten to glaze
¼ pint jellied beef stock, warmed or consommé
1. Coat the venison cubes in flour seasoned with cinnamon and plenty of salt and pepper and put in a casserole dish. Stir in the red wine or port, cover and cook in a moderate oven 350F for 1 1/2 until the venison is tender.
2. Put half the sausage meat in pie dish. Mix the ham into the venison mixture, and put this on top of the sausage meat. Finish with a layer of sausage meat.
3. Roll out the dough to fit the top of the pie dish, cutting a strip to go round the lip of the dish. Wet the lip and press the dough strip around it.
4. Wet the strip and put the dough lid on top, pressing down well to seal and making a hole in the middle to fit a pastry funnel. Decorate the top of the pie with the dough trimmings. Brush with beaten egg.
5. Bake in a fairly hot oven 400F for about 30 minutes or until the pastry is golden-brown. Gradually pour in the stock through a funnel, being careful that it does not overflow.
6. Serve immediately or leave until cold before slicing.
4 venison slices (6 oz each)
3 Tbsp olive oil
5 Tbsp dry red wine
2 Tbsp cider vinegar
5 juniper berries, crushed
4 slices white or french bread
butter
salt and freshly milled black pepper
6 Tbsp gin
¼ pint double cream
lemon juice
1. Heat the oil with the red wine, vinegar and half the crushed juniper berries. Marinate the meat in this mixture for 2 - 3 hours.
2. Cut the crusts off the bread. Heat 2 tablespoons of the butter in a frying pan and fry the bread until golden brown, then transfer it to a plate and keep hot.
3. Fry the venison in the remaining butter for 4-5 minutes each side, salting each side once cooked. Then arrange the venison slices on the bread.
4. Dilute the juices in the pan with the gin. Whip 2 tablespoons of the cream until stiff. Stir 2 tablespoons of the marinade, the remaining cream and crushed juniper berries and the lemon juice into the sauce, then season with pepper.
5. Bring to the boil, mix with the whipped cream and serve with the venison.
Serve with: warm apple sauce.
VENISON PIE
1 lb boneless stewing venison, cut into small cubes
Flour for coating
1/2 tsp. ground cinnamon
Salt and freshly ground black pepper
1 wineglass red wine or port
¾ lb pork sausage meat
½ lb cooked ham, cut into small cubes
packet frozen puff pastry, thawed
1 egg, beaten to glaze
¼ pint jellied beef stock, warmed or consommé
1. Coat the venison cubes in flour seasoned with cinnamon and plenty of salt and pepper and put in a casserole dish. Stir in the red wine or port, cover and cook in a moderate oven 350F for 1 1/2 until the venison is tender.
2. Put half the sausage meat in pie dish. Mix the ham into the venison mixture, and put this on top of the sausage meat. Finish with a layer of sausage meat.
3. Roll out the dough to fit the top of the pie dish, cutting a strip to go round the lip of the dish. Wet the lip and press the dough strip around it.
4. Wet the strip and put the dough lid on top, pressing down well to seal and making a hole in the middle to fit a pastry funnel. Decorate the top of the pie with the dough trimmings. Brush with beaten egg.
5. Bake in a fairly hot oven 400F for about 30 minutes or until the pastry is golden-brown. Gradually pour in the stock through a funnel, being careful that it does not overflow.
6. Serve immediately or leave until cold before slicing.