For the MARINADE:
2 teaspoons Juniper berries
1-1/2 teaspoons Garlic
1-1/2 teaspoons Shallots
2 ounces Olive oil
8 ounces Chamboard liqueur
16 ounces Venison
1 lb Plums
1 dash Salt
1 teaspoon Pepper
4 Blood oranges
Yield: 6 Servings
Make the marinade by combining juniper berries, garlic, shallots, olive oil and chamboard liqueur in a nonreactive bowl or resealable plastic bag. Marinate venison for 30 minutes.
Meanwhile, dehydrate plums (bake at 350 degrees for 30 minutes). Cut blood oranges into, segments and saute. Saute marinated venison, add plums, salt and pepper to taste. Decorate with sauteed blood oranges.
NOTE:
plums and oranges enhance poultry and pork.
Recipe By: Victor Juarez, Sous Chef, Mission Inn, Riverside (1997)