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6
Medium
1 hr 10
By Joanne Harris and Fran Warde
Published 2005
Sweetness complements game very well, and rarely more so than with this intensely flavoured late-summer dish. The berry sauce is wonderfully sticky and tart, though not enough to overpower the venison’s characteristic taste.
Place the venison, red wine, garlic, juniper berries, peppercorns and bay leaf in a bowl and leave to marinate overnight.