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Ingredients
US|METRIC
2 SERVINGS
- 2 lb. venison (piece of, a hind leg roast or backstrap)
- kosher salt (see recipe notes)
- 3 lb. meat
- 1/2 tsp. dried thyme
- 1/4 tsp. celery seed
- 1/4 tsp. caraway seed
- 1 tsp. sugar
- 1/4 tsp. juniper (crushed, optional)
- 1 tsp. ground black pepper (plus 3 tablespoon ground black pepper)
- 1/4 cup brandy (red wine, vinegar or water)
- 3 Tbsp. ground coriander (coarsely)
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