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Swiss   -   Emince De Chevreuil Aux Champignons (Venison And Mushrooms)   adapted from A Taste of Switzerland by Sue Style

Description
Ingredients
  • 1 Pound Lamb -- Cubed
  • 2 Tablespoons Olive Oil
  • Salt And Pepper -- To Taste
  • 1 Teaspoon Paprika
  • 4 Large Juniper Berries -- Crushed
  • 1 Teaspoon Butter
  • 1 Medium Shallot -- Chopped
  • 6 Ounces Mushroom -- Sliced
  • 6 Ounces Chanterelle Mushrooms -- Sliced
  • 2 Tablespoons Cognac
  • 1 Can Beef Stock
  • 6 Ounces Cream -- Optional
  • Parsley -- Chopped
Directions Marinate meat in oil, salt, pepper, paprika and juniper berries for 5 hours. Saute meat in butter until well browned. Add shallot, saute for 5 minutes. Add all mushrooms and simmer for 10 minutes. Add cognac, stock and cream. Season with salt and pepper. Sprinkle with parley and serve over rice or noodles.
Serves 4
Time to Make 0:00



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