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Marek Jani
Juniper spiced venison chops
Ingredients
4-8 venison chops
250ml/8 fl oz/ 1 cup red wine
2 medium red onions
6 juniper berries, crushed
1 cinnamon stick, crumbled
1 dried bay leaf, crumbled
Thinly pared strip of orange rind
Olive oil, for brushing
Salt and freshly ground black pepper
Method
- Place the venison chops in a large mixing bowl and pour over the red wine. Using a sharp knife cut the red onions in half crossways and add them to the bowl.
- Add the juniper berries, cinnamon, bay leaf and orange rind. Toss well to coat evenly add them cover bowl and leave to marinate for at least an hour, or overnight in the refrigerator.
- Drain the venison and onions and reserve the marinade. Brush the venison and onions generously with the olive oil and sprinkle with plenty of salt and freshly ground black pepper.
- Cook the venison and onions on a medium- hot barbecue for about 8-10 minutes n each side, basting regularly with the marinade. The venison should be slightly pink inside even when fully cooked.
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