E-Book:

74

Printed Book:

74

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

14)

:

15)

:

16)

:

17)

:

18)

:

19)

:

20)

:

21)

undefined: undefined undefined

22)

undefined: undefined undefined

23)

undefined: undefined undefined

24)

undefined: undefined undefined

25)

undefined: undefined undefined

26)

undefined: undefined undefined

27)

undefined: undefined undefined

28)

undefined: undefined undefined

29)

undefined: undefined undefined

30)

undefined: undefined undefined