---------- Recipe via Meal-Master (tm) v8.02
  Categories: Meats
       Yield: 3 servings
     3/4 lb Best venison trimmings
       2 fl Cider
       4 fl Good stock
       6 oz Cap mushrooms
       1 bn Chives
            Unsalted butter
       4 fl Soured cream or Greek yogurt
   Cut the meat into strips about the size of your thumb - if possible.  Some
   of the trimmings may, of course, be slightly ragged, triangular or cubed
   but this is the size and shape to aim for.  Dust with coarsely ground black
   pepper and 3 to 4 crushed juniper berries, moisten with the cider, cover
   and leave to marinate for 24 hours.  Crush a garlic clove, mix it with the
   soured cream or yoghurt and leave it to infuse in a cool place for 24
   Carefully drain and dry the venison, reserving the marinade.  Slice the
   mushrooms thickly and saute them in a little very hot butter.  Remove and
   keep hot.  Then saute the venison briefly, searing it nicely but keeping it
   succulent and pink within - 2 minutes is plenty.  Then let the venison rest
   in a low oven where it will go on cooking a little without toughening.
   Start making the sauce straight away or wait for several minutes if you
   want the meat to lose its pinkness.
   To make the sauce, let the marinade liquid and the stock bubble away in the
   frying pan until reduced to just 2 or 3 spoonfuls.  Blend in any juices
   that the venison has exuded and bubble again briefly.  Then beat in the
   garlic-flavoured soured cream, away from the heat.  Return the pan to a low
   flame to warm the sauce.  Season well, scatter with chopped chives and
   serve on very hot plates.
   Source: Philippa Davenport in “Country Living” (British), November 1988.
   Typed for you by Karen Mintzias