Frank's Recipes
Free Recipes Archive



Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998


This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com


MENU

» Cookbooks
» Hints & Tips
» Foodservice
» Links
» My Awards
» My Guestbook
» Recipe Archive
» Software
» Volume Cooking
» Where Are You
» About

Help support this site

 

Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in

seconds


Sautéed Venison with Plums and Blood Oranges


For the MARINADE:
2 tsp Juniper berries
1 1/2 tsp Garlic
1 1/2 tsp Shallots
2 oz Olive oil
8 oz Chamboard liqueur
16 oz Venison
1 lb Plums
1 ds Salt
1 tsp 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 sauté. Sauté marinated venison, add plums, salt and pepper to taste. Decorate with sautéed blood oranges.

NOTE: plums and oranges enhance poultry and pork.
Recipe By: Victor Juarez, Sous Chef, Mission Inn, Riverside (1997)




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.