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Printed Book:
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Venison with Ginger Sauce
Soak venison in a covered bowl overnight with 1/2 cup vinegar and 4 cups water to remove game taste.
Combine lime juice,1 tbsp. ginger, cilantro and peppercorns in a shallow dish. Marinate venison pieces in the mixture over a second night, covered and refrigerated.
Pat venison pieces very dry. Brown in olive oil, on high heat in a heavy skillet, for about 4-5 minutes per side. Transfer venison to a baking tray, and keep warm in the oven while making the sauce. Skim off the browning fat from the pan, then add wine and broth into the pan. Bring to a boil, stirring with a whisk. Add garlic, jam,1 tbsp. ginger, stevia, sea salt and pepper. Cook and stir sauce until it thickens. To serve, spoon sauce over the venison pieces.
Ingredients:
1)
vension pieces, soaked juice of 3 limes : 12
2)
juice of limes : 3
3)
bunches cilantro, chopped : 2
4)
fresh grated ginger : 2 tablespoon
5)
crushed peppercorns : 1 teaspoon
6)
extra virgin olive oil : 4 tablespoon
7)
dry white wine : 0.5 cup
8)
low-sodium beef broth : 3 cup
9)
garlic clove, minced : 1
10)
naturally sweetened jam : 1 tablespoon
11)
stevia : 0.5 teaspoon
12)
sea salt : 1 teaspoon
13)
pepper : 1 teaspoon
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