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.