INGREDIENTS

INSTRUCTIONS

Cut the meat into strips about the size of your thumb ~ if possible.
Some of the trimmings may, of course, be slightly ragged, triangular
or cubed but this is the size and shape to aim for. Dust with  coarsely
ground black pepper and 3 to 4 crushed juniper berries,  moisten with
the cider, cover and leave to marinate for 24 hours.  Crush a garlic
clove, mix it with the soured cream or yoghurt and  leave it to infuse
in a cool place for 24 hours.  Carefully drain and dry the venison,
reserving the marinade. Slice the  mushrooms thickly and saute them in
a little very hot butter. Remove  and keep hot. Then saute the venison
briefly, searing it nicely but  keeping it succulent and pink within -
2 minutes is plenty. Then let  the venison rest in a low oven where it
will go on cooking a little  without toughening. Start making the sauce
straight away or wait for  several minutes if you want the meat to lose
its pinkness.  To make the sauce, let the marinade liquid and the stock
bubble away  in the frying pan until reduced to just 2 or 3 spoonfuls.
Blend in  any juices that the venison has exuded and bubble again
briefly. Then  beat in the garlic-flavoured soured cream, away from the
heat. Return  the pan to a low flame to warm the sauce. Season well,
scatter with  chopped chives and serve on very hot plates.  Source:
Philippa Davenport in "Country Living" (British), November  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 273
Calories From Fat: 270
Total Fat: 30.7g
Cholesterol: 81.3mg
Sodium: 4.3mg
Potassium: 13.1mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g