Recipe - Sauted Venison With Plums And Blood Oranges

MARINADE
2 teaspoon Juniper berries
1 One half teaspoon Garlic
1 One half teaspoon Shallots
2 ounce Olive oil
8 ounce Chamboard liqueur
16 ounce Venison
1 pound Plums
1 ds Salt
1 teaspoon Pepper
4 Blood oranges

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.

Pat's note: plums and oranges enhance poultry and pork.

Chef's celebrate the 1997 Orange Blossom Festival, Riverside, California.
Shared with McRecipe List, untested, by phannema@wizard.ucr.edu Published
by Riverside PressEnterprise (California) on April 17, 1997

Recipe by: Victor Juarez, sous chef, Mission Inn, Riverside (1997) Posted
to MCRecipe Digest V1 #574 by PATh phannema@wizard.ucr.edu on Apr 17,
1997