Venison Two Ways - Ysmeine's Hearth
Rebecca and Josue gave me a deer leg. I started with a marinade of thyme, rosemary, juniper berries, coriander, and a dry red wine. I carefully removed steaks that did not have fat, tendons, or membranes. I will marinade this over night, grill, and serve with morels.

There was still quite a bit of meat that was difficult to to remove all the connective tissue. I decided to stew this for minced meat. I started with seasoning with salt, saffron, juniper berries, coriander, peppercorn,rosemary, and mustard seeds. I added a bottle of my stout to the water. I will stew this until tender, separate the meat and discard the whole herbs and spices. At that point I will add the ground nutmeg and other spices.

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