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CATEGORY CUISINE TAG YIELD
Meats California Game, Meat 6 Servings

INGREDIENTS

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

INSTRUCTIONS

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.  Chef's celebrate the 1997
Orange Blossom Festival, Riverside,  California. Shared with McRecipe
List, untested, by  phannema@wizard.ucr.edu Published by Riverside
Press-Enterprise  (California) on April 17, 1997  Recipe by: Victor
Juarez, sous chef, Mission Inn, Riverside (1997)  Posted to MC-Recipe
Digest V1 #574 by PATh <phannema@wizard.ucr.edu>  on Apr 17, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 262
Calories From Fat: 105
Total Fat: 11.8g
Cholesterol: 13.6mg
Sodium: 48.9mg
Potassium: 351.1mg
Carbohydrates: 23.6g
Fiber: 4.1g
Sugar: 7.5g
Protein: 18g


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