Hunter's Venison

How to make Hunter's Venison Recipe - To reduce the "gamey" flavor, be sure to trim off all visible fat from the meat. The roasting time varies according to the age of the animal. A young animal is more tender and takes less time to cook.

Makes 3 to 4 servings per pound.

Ingredients:
4 to 5 pounds boneless venison, fat trimmed
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Vegetable oil or butter
1 cup red wine, beef broth or water
1 medium-sized onion, quartered
2 carrots, cut into 1-inch pieces
2 celery stalks, cut into 1/2-inch pieces
1 teaspoon each dried leaf thyme, basil, oregano
4 juniper berries
1 to 2 cups additional red wine, beef broth or water
1 tablespoon red-currant jelly
1 tablespoon Dijon-style mustard
1/2 cup dairy sour cream

Method:
Preheat oven to 350F (175C).

Wash meat and pat dry with paper towels.

Combine flour, salt and pepper. Rub meat all over with flour mixture. In a heavy roaster or Dutch oven with a tight-fitting lid, heat enough oil or butter to cover bottom of pan generously.

Add meat. Brown over high heat, turning meat constantly. When browned, add 1 cup wine, broth or water, onion, carrots, celery, herbs and juniper berries.

Roast, covered, 2 to 3 hours or until meat is fork-tender. Add more liquid, if necessary, to keep meat moist during roasting. Remove meat to a platter; keep warm. Skim off any fat.

Taste drippings and adjust seasonings, if necessary. Boil down drippings until they make a thick glaze.

Whisk in red-currant jelly, Dijon-mustard and sour cream until blended. Strain and pour over meat on platter.