3/4 lb Best venison trimmings

      2 fl Cider

      4 fl Good stock

      6 oz Cap mushrooms

      1 bn Chives

           Garlic
           Juniper
           Unsalted butter
      4 fl Soured cream or Greek yogurt

  Cut the meat into strips about the size of your thumb - if possible.  Some
  of the trimmings may, of course, be slightly ragged, triangular or cubed
  but this is the size and shape to aim for.  Dust with coarsely ground black
  pepper and 3 to 4 crushed juniper berries, moisten with the cider, cover
  and leave to marinate for 24 hours.  Crush a garlic clove, mix it with the
  soured cream or yoghurt and leave it to infuse in a cool place for 24
  hours.
  Carefully drain and dry the venison, reserving the marinade.  Slice the
  mushrooms thickly and saute them in a little very hot butter.  Remove and
  keep hot.  Then saute the venison briefly, searing it nicely but keeping it
  succulent and pink within - 2 minutes is plenty.  Then let the venison rest
  in a low oven where it will go on cooking a little without toughening.
  Start making the sauce straight away or wait for several minutes if you
  want the meat to lose its pinkness.
  To make the sauce, let the marinade liquid and the stock bubble away in the
  frying pan until reduced to just 2 or 3 spoonfuls.  Blend in any juices
  that the venison has exuded and bubble again briefly.  Then beat in the
  garlic-flavoured soured cream, away from the heat.  Return the pan to a low
  flame to warm the sauce.  Season well, scatter with chopped chives and
  serve on very hot plates.
  Source: Philippa Davenport in "Country Living" (British), November 1988.
  Typed for you by Karen Mintzias