VENISON INJECTION

Bring the venison stock, red wine, cranberry juice, orange juice and butter to a boil, then simmer for four minutes. Blend and season with salt, pepper and a little Smokey Rub (or another barbecue spice blend).

Strain the mixture directly through a funnel and fine sieve into a 0.5 L Whipper. Attach a long injection nozzle and charge with one Whipper charger. Shake the Whipper vigorously a few times, then inject the mixture directly into the meat.

This technique saves you a long marinating time: you can cook the meat straight away as usual, and it stays juicy even during long cooking times!

The marinade combines rich game stock and red wine with fruity orange and cranberry. Smokey Rub adds a subtle smoky note. Serve it with sides that complement these flavours without overpowering the game.

Meat to use
The marinade works particularly well with venison roasts, including roe deer and red deer. It also pairs well with wild boar: the fruity notes complement its robust flavour.

Hearty sides
Mashed potatoes, spätzle or creamy celeriac purée are ideal for soaking up the cooking juices. For a little more texture, serve roasted vegetables such as carrots, parsnips and beetroot.

Fruity accompaniments
Red cabbage with apple, glazed chestnuts or a small spoonful of lingonberries pick up the marinade’s sweet and tart notes. Use fruity sides sparingly so the game remains the focus.

A sauce to serve with game
A sauce made with the pan juices, a little game stock and red wine completes the dish. If you like, add a little orange zest or cranberry juice at the end.

Credit: isi.com