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Ingredients
US|METRIC
4 SERVINGS
- 600 grams loin (venison, bone out)
- 200 grams venison (mince)
- 50 grams carrots (finely diced)
- 50 grams onion (finely diced)
- 50 grams celery (finely diced)
- 1 garlic clove (minced)
- 1 tsp. fresh thyme (chopped)
- 200 mL red wine
- 1 plum tomato (peeled and diced)
- 500 mL brown chicken stock
- 1/4 juniper (powder, teaspoon)
- 1 tsp. redcurrant jelly
- olive oil
- 2 kilograms venison (bones)
- 1/2 carrot (diced)
- 1/2 leek (diced)
- 1/2 onion (diced)
- 2 sprigs fresh thyme
- 4 juniper berries
- 750 mL red wine
- 1,000 mL brown chicken stock
- 300 mL veal stock (concentrated)
- 2 bay leaves
- 50 mL sherry vinegar
- vegetable oil
- 2 juniper berries (crushed)
- 1 tsp. redcurrant jelly
- 200 mL port (cooked until reduced to 30ml)
- 1 celeriac (cut into medium cubes)
- 200 mL double cream
- 2 sprigs fresh thyme
- chicken stock (enough to cover)
- 1 garlic clove (bruised)
- salt
- ground black pepper
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