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Braised Venison With Juniper Berries And Sour Cream

Western.Chefs's picture
Ingredients
  Boneless venison shoulder 3 Pound, cut into 2-inch cubes (1 1/2 Kilogram)
  Seasoned flour 4 Tablespoon
  Butter 6 Tablespoon
  Onions 4 , sliced
  Red currant jelly 2 Tablespoon
  Chestnuts 12 , peeled and boiled until tender
  Lemon juice 2 Teaspoon
  Sour cream/Light cream 125 Milliliter (1/2 Cup)
For marinade
  Red wine 375 Milliliter (1 1/2 Cups)
  Olive oil 2 Tablespoon
  Juniper berries 10 , crushed
  Onion 1 , sliced
  Bouquet garni 1
  Salt To Taste
  Pepper To Taste
Directions

Put the ingredients for the marinade into a saucepan, bring to a boil, simmer for 20 minutes and allow to cool.
Put the venison into a deep earthenware bowl.
When the marinade is room temperature, pour it over the venison.
Cover the bowl and marinate the venison in a cool place for 2 days.
Turn and baste the meat at least twice a day.
Preheat the oven to 325°F (170°C).
Drain the meat, dry it and roll in seasoned flour.
Strain and reserve the marinade.
Melt the butter in a Dutch oven.
Add the venison and fry, stirring, until browned on all sides.
Add the onions and let them brown.
Stir in any remaining seasoned flour, let it brown and gradually mix in the reserved marinade, stirring constantly.
Cover the Dutch oven and bake in the oven for 2 hours.
Stir in the red currant jelly, chestnuts and lemon juice and cook for 15 minutes more.
Stir in the sour cream and adjust the seasoning.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Venison
Preparation Time: 
120 Minutes
Cook Time: 
135 Minutes
Ready In: 
255 Minutes
Servings: 
6

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