Home
ingredients
serves 4
4 x 150 g (6 oz) venison slices
3 tablespoons olive oil
5 tablespoons dry red wine
2 tablespoons cider vinegar
5 juniper berries, crushed
4 x 50 g (2 oz) slices white bread
100 g (4 oz) butter
salt and freshly milled black pepper
6 tablespoons gin
150 ml (1/4 pint) double cream
lemon juice
method
1. Remove any skin from the venison. Beat the oil with the red wine, vinegar and half the crushed juniper berries. Marinate the meat in this mixture for 2 - 3 hours.
2. Cut the crusts off the bread. Heat 2 tablespoons of the butter in a frying pan and fry the bread until golden brown, then transfer it to a plate and keep hot.
3. Fry the venison in the remaining butter for 4-5 minutes each side, salting each side once cooked. Then arrange the venison slices on the bread.
4. Dilute the juices in the pan with the gin. Whip 2 tablespoons of the cream until stiff. Stir 2 tablespoons of the marinade, the remaining cream and crushed juniper berries and the lemon juice into the sauce, then season with pepper.
5. Bring to the boil, mix with the whipped cream and serve with the venison.
Serve with: warm apple sauce
serves 4
4 x 150 g (6 oz) venison slices
3 tablespoons olive oil
5 tablespoons dry red wine
2 tablespoons cider vinegar
5 juniper berries, crushed
4 x 50 g (2 oz) slices white bread
100 g (4 oz) butter
salt and freshly milled black pepper
6 tablespoons gin
150 ml (1/4 pint) double cream
lemon juice
method
1. Remove any skin from the venison. Beat the oil with the red wine, vinegar and half the crushed juniper berries. Marinate the meat in this mixture for 2 - 3 hours.
2. Cut the crusts off the bread. Heat 2 tablespoons of the butter in a frying pan and fry the bread until golden brown, then transfer it to a plate and keep hot.
3. Fry the venison in the remaining butter for 4-5 minutes each side, salting each side once cooked. Then arrange the venison slices on the bread.
4. Dilute the juices in the pan with the gin. Whip 2 tablespoons of the cream until stiff. Stir 2 tablespoons of the marinade, the remaining cream and crushed juniper berries and the lemon juice into the sauce, then season with pepper.
5. Bring to the boil, mix with the whipped cream and serve with the venison.
Serve with: warm apple sauce
