Juniper Venison with Orange Cherry Chutney
Created by Linda Burch
1 large or 2 small quality venison roasts (total 3-4 pounds)
- 1 cup Merlot wine
- ½ c. apple cider
- ¼ c. light soy sauce
- ¼ tsp. garlic powder
- 1 T. worstershire sauce
- 1 T. Juniper Berries
- 1 bunch finely minced green onions (lightly crushed using mortar & pestle)
- ¼ cup canola oil
Pierce roast all over with long tined fork.
Marinate overnight or 24 hours.
Remove meat and set aside ¾ cup of marinade.
Place roast on rack in covered dish with 1-1/3 cups of apple cider.
Roast for 3 hours at 325 degrees or until desired doneness.
Check periodically and do not overcook.
Pour 3 cans of beef bullion into saucepan, boil and reduce to one cup.
Add ¾ cup reserved marinade and 1 cup of drippings from roast. Add 1 T. brown sugar.
Cook and stir. Add small amount of flour thickening if desired.
Slice roast very thin and serve with sauce poured over. Serve chutney on the side and garnish with very thinly sliced oranges. Thick cut venison steaks may be substituted and grilled instead of roasted.
Orange Cherry Chutney
(Prepare at same time as marinade the day before):
- Two oranges, peeled, sectioned and sliced
- ¾ cup fresh cranberries
- 4 ounces dried cherries
- ¼ cup sugar (or more, to taste)
Place orange slices in food processor and mince fine. Put in bowl. Place cranberries in food processor and mince fine. Add cranberries and whole dried cherries to oranges. Add ¼ cup sugar and mix. Refrigerate overnight.