"Wild" to traditional, beef to buffalo, boneless choices for a holiday roast - recipes

Sunset, Dec, 1988

Per 3-ounce per serving: 284 cal.; 25 g protein; 9.5 g carbo.; 15 g fat; 78 mg chol.; 913 mg sodium.

Venison or Caribou with Wild

Mushroom and Juniper Berry Sauce

Venison, mainly imported from New Zealand, is relatively easy to get. Caribou and reindeer, which can be used interchangeably, generally come from Alaska, Canada, and northern Scandinavia; both are unpredictable and limited in availability. Also, you may have little choice in the size of the loin.

From loin, trim off or scrape free and discard all fibrous sinew, silvery membrane, and tough bits of cartilage (if present). Reserve scraps of meat for other uses. To make an evenly shaped roast, tie loin snugly at 1-1/2- to 2-inch intervals with cotton string, tucking thin end under roast, if needed.

In a heavy plastic bag (2-gal. size), combine Oil, 3/4 cup wine, onion, garlic, bay leaf, 2 teaspoons juniper berries, thyme, and cloves, Add loin, seal bag, and rotate to coat meat with marinade. Set bag in a pan and chill 2 hours or up until next day; turn meat over occasionally.

Lift meat from marinade; drain briefly. Place on a rack in a 12- by 17-inch roasting pan (if meat is too long, cut in half and place pieces well apart on rack). Pat pepper all over meat. In a 475' oven, roast venison to rare, 135' on a thermometer inserted in the center of the thickest part, about 25 minutes (check after 15 minutes; thinner roasts cook faster). Roast caribou very rare, 125' to 127' on a thermometer inserted in center of the thickest part, 15 to 20 minutes (check after 15 minutes; thinner roasts cook faster). Put meat on a platter; keep warm. Melt butter in roasting pan over mediumhigh heat. Add chanterelles and stir often until they are limp and just beginning to brown, 4 to 5 minutes. Add remaining wine and juniper berries, broth, and jelly; bring to a boil over high heat, stirring to loosen browned bits. Boil, uncovered, until reduced by half, about 10 minutes. Drain any juices from meat into pan. Add cream; boil until reduced to 2 cups, about 8 minutes longer. Pour sauce into a small bowl. Slice meat crosswise; offer sauce to add to taste. Serves 12 to 14.

Per 3-ource serving : 302 cal.; 28 g pro tein; 6.3g carbo.; 18 g fat; 112 mg chol.; 160 mg sodium.