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Venison chop with juniper sauce and spring greens

Venison chop with juniper sauce and spring greens is a home-style recipe made with Sea Salt Flakes Plus Extra To Season, Olive Oil, Caster Sugar, and White Wine Vinegar.

Ingredientes

• 2.0 tsp Sea Salt Flakes Plus Extra To Season
• 2.0 tbsp Olive Oil
• 0.5 tsp Caster Sugar
• 4.0 tbsp White Wine Vinegar

Preparo (prévia)

1. 1

   For the venison stock, place the deer bones and offcuts of deer meat into a large pan (the T-bone steaks will be used later). Add enough cold water to completely cover the pan contents, then add two teaspoons of salt and bring the water to the boil.

2. 2

   Reduce the heat until the mixture is simmering and continue to simmer for 1 hour 30 minutes, skimming the froth from the surface of the water at regular intervals. (NB: You will only need 300ml/10½fl oz of stock for this recipe; any excess can be frozen for future use for up to four months.)