Venison with Supercharged Gin and Dried Limes
![Image](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigE0D1rPyLypZ93l7d0_oDyARnq-WLHLLUn7sLTuydmej6jAfinsq0PNAoh9WD-NwfHyoBQQY02Ackdc5YE7sq1-UimrDDkG0DVlCShkiULkhuXd7GB5jbXRh4BJRpxzYl267F69o12nPk/s1600/Venison+with+Supercharged+Gin+and+Dried+Lime+2ds.jpg)
Venison is excellent in slow-cooked casseroles but they're often very rich and heavy. There's nothing wrong with that on cold, dark evenings in winter, but sometimes I'd welcome something a little less hefty. This dish uses a classic venison casserole approach but gives a lighter, fruitier result without losing the characteristic flavour of the meat. I admit that this is an odd combination of ingredients but I've never been very good at the authenticity malarkey. I find gin very useful in cooking, especially with game or as part of a cure for fish. Not long ago I was using some gin as part of a marinade and it occurred to me that I could have a special bottle in the cupboard that would have “marinade” flavours built in. So I made a supercharged, marinade gin as follows. Take a half bottle of gin (a decent supermarket London dry gin will do) and add a few extra juniper berries, a few pink peppercorns and 2 reasonably large sprigs of rosemary to the bottle. Reseal it,