Make the marinade by combining juniper berries, garlic, shallots, olive oil and chamboard liqueur in a nonreactive bowl or resealable plastic bag. Marinate venison for 30 minutes.

Meanwhile, _dehydrate_ plums (bake at 350 degrees for 30 minutes).

Cut blood oranges into, segments and saute. Saute marinated venison, add plums, salt and pepper to taste. Decorate with sauteed blood oranges.

Pat's note: plums and oranges enhance poultry and pork.

Shared with McRecipe List, untested, by phannema@wizard.ucr.edu Published

to Mc-Recipe Digest V1 #574 by PAth <phannema@wizard. Ucr. Edu> on Apr 17,