Ingredients
- ~For the Marinade~ shopping list
- 2 Pounds venison,cut into bite size shopping list
- 3/4 Cups Red red wine shopping list
- 12 juniper berries shopping list
- 1 Bay Leaf shopping list
- 1 shallot,chopped shopping list
- 1 carrot,chopped shopping list
- 1 Celey Stalk,de-string and chopped shopping list
- 1/2 cinnamon stick shopping list
- 1 clove shopping list
- ~For the Sauce~ shopping list
- 4 Tablespoons olive oil,extra-virgin shopping list
- 1 red onion,chopped,rather fine shopping list
- 1 carrot,chopped,fine shopping list
- 1 celery Stalk,de-string and chopped,fine shopping list
- 2 cloves garlic,chopped,fine shopping list
- 3 Tablespoons fresh parsley,chopped finely shopping list
- 2 Tablespoons tomato paste shopping list
- 2 Cups Homemade beef stock shopping list
- 2 Tablespoons of each of these: sultanas,mixed candied fruit,pine nuts shopping list
- 2 oz. of the highest cocoa content,Dark semisweet chocolate shopping list
- 4 Tablespoons white vinegar shopping list
- 4 Tablespoons sugar shopping list
How to make it
- Place your Deer into the marinade mixture and leave it overnight.
- Remove meat ,strain the liquid and set aside.
- Now to make your sauce...
- Saute the ,red onion,carrot,celery in the oil for about 5 minutes.
- Add the Deer ,garlic,parsley and saute for about 3 minutes or so.
- Ease in the strained marinade and cook over very high heat until the wine evaporates.
- Pour in your beef stock,and tomato.
- Cover and simmer over low heat until nice and tender...about one and a half hours will do nicely.
- Mix together the other ingredients and stir in until the choclate melts.
- ~Serve this hot with whatever your choice...but a buttered potato is very nice,along with a Super Good Red Wine~
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