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NECK OF PORK VENISON ART

Venison may be eaten as steaks just like this recipe of mine, neck of pork or schopfbraten in german. You can also use scalope instead. Venison is widely available in European supermarkets through the traditional hunting season, October to December.

I served it with rice topped with cranberries marmalade. AMAPINOY Remember!!!:-)

The main cuts available to European consumers are derived from the saddle and the hind leg. Venison is widely available in European supermarkets through the traditional hunting season, October to December. The main cuts available to European consumers are derived from the saddle and the hind leg. Frozen diced venison (Beef) is also readily available in most supermarket just like in Merkurmarkt.

MAKES 4 SERVINGS

YOU NEED…….

* 750g or 4pcs. (sliced) Neck of Pork
* 1 large onion
* 1 bunch of Soup Greens
* 2 cloves of garlic
* 6 Juniper berries
* Salt and pepper
* 1 pinch thyme
* 1 tsp Hot or Sweet Paprika Powder
* 1 tbsp Tomatoe Paste
* 1/4 liter Rice Wine
* 1 bay leaf
* Beef soup (soup stock) to pour on or water
* 4 tbsps. Cranberries (marmalade would go)
* Some Canola Oil

HOW TO…….

Soup greens wash, peel, and cut fine slices. Peel the onion, cut in half heavy pieces, cut the meat into approximately 60 g; season with salt, pepper, new spice, cloves and thyme. Peel Garlic and chop together with the juniper berries.

Heat canola oil in a saucepan and brown the meat pieces on both sides; remove from pan and keep warm. Saute soup greens in the same pan, add onion, garlic, Juniper berries, thyme, paprika powder, tomatoe paste and pour in rice wine. Add bay leaf, cranberries and put back the meat. Season with salt an pepper and pour in the soup stock or water. Cover and cook until meat is done.

 
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Posted by on November 20, 2012 in PORK MEAT

 

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