VENISON MEDALLIONS WITH JUNIPER

VENISON MEDALLIONS WITH JUNIPER image

Categories Sauce

Number Of Ingredients 11

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1-2 venison medallions per person. Elk and moose are large, so you'll only need one. On a small deer, you might need as many as three. They should be thick, at least 1/2 inch. An inch isn't too thick.
4-5 tablespoons lard or butter
4 tablespoons ground juniper
2 tablespoons ground black pepper (use the good stuff)
1 tablespoon dried thyme
pinch of salt
SAUCE
1/4 cup gin (not the good stuff)
1/2 cup cream
1 teaspoon crushed juniper berries
4 tablespoons demi-glace or reduced venison or beef stock (watch that it doesn't get too salty)

Steps:

1. Salt venison medallions at least 15 minutes before you start. 2. Mix the dry spices together. 3. Smear lard/butter around the edges of the venison, then roll the edge in the spices. 4. Put the rest of the lard/butter in a pan over medium-high heat, and when it's hot place the medallions in the pan. Shake a bit so they don't stick, then leave them be for at least 2 minutes. Turn once, and only once. If you'd like, you can "kiss" the spice-rubbed edges to the flame to sear them off, but don't let the spice-rubbed area burn. (It will become bitter.) Remove venison to a warm oven. 5. Off the heat, add the gin. Flame it if you'd like. Either way, let it cook down a bit then while deglazing the pan with a wooden spoon. 6. Add juniper, then demi-glace. Let this cook down over medium-high heat for a minute or two, then add the cream. Cook it until it has a consistency like Thanksgiving gravy. 7. To serve, lay down some sauce, then top with the medallions. You can add some fresh cracked pepper at the very end if you'd like.