Roast venison with red wine and juniper berry sauce from Bon Appétit Magazine, October 2008 (page 128)

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Carrots with ginger-honey glaze; Butter-roasted parsnips with lemon; Pear, endive, and watercress salad

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute beef tenderloin or lamb rack for venison roast.

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