3535
2 pounds OF a choice meat, OF your choice (venison,
alligator, snake, ostrich)
9877 1 tablespoon juniper berries, crushed
5539 2 garlic cloves, coarsely chopped
8555 3 tablespoons olive oil
4817 1/4 teaspoon pepper
6032
1. Remove all connective tissue and/or fat from your
selected meat AND cut into 1 inch cubes.
9730 1/4 teaspoon salt
1293 1-1/2 cups dry red wine
9262
Ingredients:5351
4. Remove from THE oven. Season with salt AND pepper
and serve.
4430 1 cup beef stock
4537 Per serving (at 6 servings with venison. Juniper berries not included): 11g carbs; 3g fiber; 37g protein; 11g fat; 129mg cholesterol; 507mg sodium; 330 calories.
4217 1 tablespoon black peppercorns
5178 2 cups celery, cut into 1-inch diagonals
2294
2. IN a non-aluminum bowl, combine THE meat, juniper
berries, peppercorns AND garlic. Add 1 cup OF THE red
wine. Cover AND marinate IN THE refrigerator FOR 2 to
3 hours, or overnight.
946
Serves 4 TO 6.
2335 Directions:8168
3. Drain off THE marinade AND discard. Heat THE olive
oil IN a heavy skillet over high heat AND brown the
venison. Add THE celery AND onions. Add THE remaining
1/2 cup red wine AND 3/4 cup beef stock. Cover and
bake IN a preheated 350 degree-F oven FOR 45 minutes, or
until tender, adding THE remaining beef stock during
baking if necessary.
3322 4 peeled small boiling onions
519
-- Based on recipe from www.exoticmeats.com.
Ingredients:5351