Sauteed Venison With Plums And Blood Oranges
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| California | Main dish, Onion, Venison | 6 | Servings | |
INGREDIENTS
| **For the MARINADE: | ||
| 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. From: Chef's celebrate the 1997 Orange Blossom Festival, Riverside, California. Published by Riverside Press-Enterprise (California) Recipe By: Victor Juarez, sous chef, Mission Inn, Riverside (1997) Shared with McRecipe List by phannema@wizard.ucr.edu Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Aug 30, 98
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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