Sauted Venison With Plums And Blood Oranges
| 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)
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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