Recipe for Sauteed Venison with Plums and Blood Oranges

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Yield:

6 Servings

Ingredients:

Amount	Ingredient
	For the MARINADE: ----------------
2 tsp	Juniper berries
1/2 tsp	Garlic
1/2 tsp	Shallots
2 oz	Olive oil
8 oz	Chamboard liqueur
16 oz	Venison
1 lb	Plums
1 dsh	Salt
1 tsp	Pepper

Instructions:

Instructions: 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.

Pats note: plums and oranges enhance poultry and pork.

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