24 hour marinade for venison
Combine the ingredients in a gallon sized zip top bag
Add the venison and gently massage the bag until everything is coated
Refrigerate for 24 hours
Remove the venison from the marinade and sear it on all sides in a hot pan.
I haven't tried the marinate for less than 24 hours but I'm sure that a little bit of marinade time is better than none. To crush the juniper berries I simply used a pot to roughly crush them on a cutting board.
I used Guntrum Riesling for this recipe. It's sweet but not overly sweet like a Muscato, nor is it minerally. You could also use a buttery Chardonnay.