Ingredients:
2 pounds of a choice meat, of your choice (venison, alligator,
snake, ostrich)
1 tablespoon juniper berries, crushed
1 tablespoon black peppercorns
2 garlic cloves, coarsely chopped
1-1/2 cups dry red wine
3 tablespoons olive oil
2 cups celery, cut into 1-inch diagonals
4 peeled small boiling onions
1 cup beef stock
1/4 teaspoon salt
1/4 teaspoon pepper
Directions:
1. Remove all connective tissue and/or fat from your selected
meat and cut into 1 inch cubes.
2. In a non-aluminum bowl, combine the meat, juniper berries, peppercorns and garlic. Add 1 cup of the red wine. Cover and marinate in the refrigerator for 2 to 3 hours, or overnight.
3. Drain off the marinade and discard. Heat the olive oil in a heavy skillet over high heat and brown the venison. Add the celery and onions. Add the remaining 1/2 cup red wine and 3/4 cup beef stock. Cover and bake in a preheated 350 degree-F oven for 45 minutes, or until tender, adding the remaining beef stock during baking if necessary.
4. Remove from the oven. Season with salt and pepper and serve.
Serves 4 to 6.
Per serving (at 6 servings with venison. Juniper berries not included): 11g carbs; 3g fiber; 37g protein; 11g fat; 129mg cholesterol; 507mg sodium; 330 calories.
- Based on recipe from www.exoticmeats.com.
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