---------- Recipe via Meal-Master (tm) v8.02

     Title: SNIPPETS OF VENISON
Categories: Meats
     Yield: 3 servings

   3/4 lb Best venison trimmings
     2 fl Cider
     4 fl Good stock
     6 oz Cap mushrooms
     1 bn Chives
          Garlic
          Juniper
          Unsalted butter
     4 fl Soured cream or Greek yogurt

 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 1988.
 Typed for you by Karen Mintzias

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