Venison with Junipers
Venison with Junipers

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, venison with junipers. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Venison with Junipers is one of the most popular of current trending meals in the world. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Venison with Junipers is something that I have loved my entire life. They are fine and they look wonderful.

Juniper's pungent, bracing and rather piney flavour makes it a natural companion to game and other richly flavoured meats, and I particularly like it with venison. A lot of recipes for venison stew require. Venison Loin with Juniper, Potato rösti and Charred Clementine. Cook venison fillet in a hot pan until browned on both sides.

To begin with this recipe, we have to first prepare a few ingredients. You can have venison with junipers using 12 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Venison with Junipers:
  1. Prepare 750 g venison (cubed) / 26½ oz .
  2. Make ready 25 g onions (chopped) / 1 oz .
  3. Take 50 g carrots (chopped) / 2 oz .
  4. Make ready 25 g celery (chopped) / 1 oz .
  5. Make ready 1 tablespoon juniper berries dried
  6. Get 2 beef stock cubes
  7. Prepare 2 teaspoons rosemary dried
  8. Get 2 teaspoons parsley dried
  9. Make ready 2 teaspoons garlic powder
  10. Make ready 1 tablespoon cornstarch cornflour /
  11. Prepare ½ teaspoon black pepper ground
  12. Take “ Spray2Cook ” (a word used to describe any low-cal. non-stick cook’s oil spray)

Hungarian Venison Stew /w Juniper Berries. If you can't find venison, this recipe is good with beef stew meat. Pungent allspice and juniper berries lend the stew spicy, complex flavor; be sure to. Rich venison and port combine to make a beautifully flavoursome combination, topped with a playful burst of juniper berries.

Instructions to make Venison with Junipers:
  1. Place a lidded pan sprayed with Spray2Cook on medium to high heat.
  2. Add the venison and keep it moving until the meat is sealed and browned on all sides.
  3. Add 3 tablespoons of water, vegetables, juniper berries and rosemary, stir and lid the pan. Turn the heat to medium and leave for 5 minutes stirring occasionally to check nothing is catching (add another tablespoon of water if needed).
  4. Take the lid off the pan and continue to cook stirring more or less continuously for 3 minutes. Add water to cover the meat and vegetables by 40 mm / 1½ inches and turn the heat up high.
  5. Blend the cornstarch with a little water (adding slowly) and then add the blended cornstarch and the stock cubes to the pan as it just starts to bubble.
  6. Allow to boil before turning down to a gentle simmer and putting back the lid. Simmer for 2 hours. Remove the lid and add the parsley, pepper and garlic. Stir through and serve.

Pungent allspice and juniper berries lend the stew spicy, complex flavor; be sure to. Rich venison and port combine to make a beautifully flavoursome combination, topped with a playful burst of juniper berries. This is a classic Burns Night dish, or delicious on any autumn evening when venison and roots are well in season and last year's batch of sloe gin is. Venison shanks, juniper & redcurrants. red onion, celery & rosemary. Saddle of venison is characterised by its delicate flavour - perhaps that's because the deer themselves are foodies!

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