Name: Chevreuil aux Baies Rouges
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: Serves 6
Cuisine: France
Ingredients: freshly ground black pepper; 500 ml red wine; 900 g venison fillet; sea salt; 1 tsp black peppercorns, crushed; 2 cloves of garlic, crushed, peeled and chopped; 4 juniper berries, crushed; 1 tbsp vinegar; 1 tsp arrowroot; 20 g unrefined brown sugar; 2 tbsp olive oil; 200 g fresh redcurrants or frozen mixed berries; 1 bay leaf

Preparation info

Serves
6

Difficulty
Medium
Ready in
1 hr 10

Appears in

The French Market

By Joanne Harris and Fran Warde

Published 2005

About

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.

Ingredients

900 g venison fillet
500 ml red wine
2 cloves

Method

Place the venison, red wine, garlic, juniper berries, peppercorns and bay leaf in a bowl and leave to marinate overnight.

Heat the oven to 180°C/gas 4. Remove the meat from the marinade and dry well with kitchen paper. Strain the marinade into a saucepan and simmer until it has re

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Chevreuil aux Baies Rouges

Ingredients

Method

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