600g, venison haunch
5 juniper berries
1 tbsp, rosemary
Salt and pepper
Crush and blend marinade ingredients in a pestle and mortar.
Add marinade and venison haunch to zip-top bag and leave in refrigerator for a couple of hours.
Heat non-stick skillet and cook venison haunch, for 18 minutes, flipping every 2 minutes. Let rest covered for 10 minutes.
Meanwhile or at an earlier point, make the red onion marmalade. (recipe below).
Red Onion Marmalade
1 tbsp, Olive Oil
1 tbsp, Butter
2 red onions, chopped
1 tbsp, brown sugar
1 tbsp Thyme, chopped
Salt and pepper (to taste)
Heat olive oil and butter over medium-low heat. Add onions and cook for 8 minutes before adding brown sugar and cooking for a further 5 minutes.
Add thyme, salt and pepper, and a splash of balsamic vinegar and cook for another 10 minutes.
Serve venison with red onion marmalade. We had Paprika Rainbow Chard with it.
Remaining red onion marmalade will keep for days in the refrigerator and is good with beef or as a sandwich spread.