To make the raw marinade slice the onion and carrots then gently sweat them in 2 tbls of butter. Remove and place them in a casserole dish (not metal) and add the wine, parsley, thyme, bay leaf, garlic, pepper and juniper berries. Leave the venison in the marinade for a week, turning 3 or 4 times a day so all sides of the meat are covered and kept moistened.
Combine 4 tablespoons of butter and the olive oil in a heavy based pan or iron casserole with a tight cover. Add the diced pork and saute until crisp. Drain the venison from the marinade and wipe dry. Brown the venison in the pan to seal in the juices.
Boil down the marinade until reduced by half,then strain and add to the pan. Cover the pan and roast in a moderately low oven 170C until tender approx 60 minutes. Remove from the casserole to a warm serving dish and keep warm.
Increase heat in the pan and reduce the sauce by half. Thicken if necessary with a beurre manie made by combining one tablespoon of flour with one tablespoonof butter. Add the port wine and red currant jelly thenmix alltogether making sure to scrape the pan to include all the crusty drippings. Strain the sauce which should be dark and rich over the venison and serve with glazed chestnuts, glazed button onions and sauteed button mushrooms.
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|Serving Size: 1 Serving (540g)|
|Recipe Makes: 10|
|Calories from Fat: 1001 (93%)|
|Amt Per Serving||% DV|
|Total Fat 111.2g||148 %|
|Saturated Fat 64.9g||324 %|
|Monounsaturated Fat 33.3g|
|Polyunsanturated Fat 5.7g|
|Cholesterol 262.3mg||81 %|
|Sodium 984.4mg||34 %|
|Potassium 201.3mg||5 %|
|Total Carbohydrate 7.2g||2 %|
|Dietary Fiber 0.6g||3 %|
|Sugars, other 6.5g|
|Protein 2.6g||4 %|
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Calories per serving: 1077
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