Best Venison Medallions With Juniper Recipes

SPICE-CRUSTED VENISON MEDALLIONS WITH JUNIPER SAUCE

Spice-Crusted Venison Medallions With Juniper Sauce image

Provided by Florence Fabricant

Time 1h

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 tablespoon coriander seeds
2 teaspoons cumin seeds
2 teaspoons whole allspice
2 teaspoons dried juniper berries
1 teaspoon black peppercorns
1 pound venison loin, silver skin removed, cut in 8 pieces
Salt
1 cup dry red wine
1 cup venison, game or beef stock
2 tablespoons red currant jam
2 tablespoons brandy
2 tablespoons gin
1 tablespoon grapeseed oil
2 tablespoons unsalted butter

Steps:

Pulverize coriander seeds, cumin seeds, allspice, 1 teaspoon juniper berries and 1/2 teaspoon black peppercorns in a spice grinder or mortar. Season venison with salt, and coat with ground spices. Set aside.
Cook wine and stock together for 15 to 20 minutes, until reduced to a scant cup. Lightly crush remaining juniper berries and peppercorns, and add, with jam, brandy and gin. Simmer until jam melts. Strain through a fine sieve, and return to saucepan.
Just before serving, heat grapeseed oil in a heavy skillet. Add venison and sauté over medium heat, turning to cook on all sides, until medium rare, about 10 minutes. An instant-read thermometer will register about 125 degrees. Do not overcook. Keep heat moderate so spices do not burn. Remove from heat.
Over low heat, swirl butter into sauce with a whisk. Transfer venison to plates, and spoon sauce around.

Nutrition Facts : @context http, Calories 382, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 12 grams, Fiber 1 gram, Protein 37 grams, SaturatedFat 5 grams, Sodium 622 milligrams, Sugar 6 grams, TransFat 0 grams

VENISON MEDALLIONS WITH JUNIPER AND ORANGE

Venison Medallions with Juniper and Orange image

Provided by Paul Flynn

Categories Citrus Game Freeze/Chill Marinate St. Patrick's Day Orange Venison

Yield Makes 8 servings

Number Of Ingredients 16

Ingredients

For butter
7 tablespoons Irish butter such as Kerrygold, softened*
1 tablespoon drained green peppercorns in brine, coarsely chopped
1 garlic clove, minced
1 teaspoon freshly squeezed orange juice
1 teaspoon honey
1/2 teaspoon kosher salt
For venison
1 cup olive oil
1 tablespoon plus 1 teaspoon orange zest (from 2 oranges)
4 sprigs fresh sage, minced
1 teaspoon freshly ground black pepper
16 juniper berries, crushed with the backside of a knife
16 (3 1/2-ounce) venison medallions (each about 1/2- to 3/4-inch thick)**
*Available at specialty foods shops. If unavailable, substitute regular unsalted butter and add 1 additional teaspoon kosher salt.
**Available at www.dartagnan.com.

Steps:

Make butter:
In food processor, combine all ingredients and pulse until well combined. Transfer to large sheet of wax paper and roll into 5-inch-long log. Wrap in wax paper and refrigerate at least 1 hour to allow flavors to develop.
Make venison:
In large glass baking dish, whisk together olive oil, orange zest, sage, pepper, and juniper berries. Add venison medallions and turn to coat. Let stand at room temperature at least 1 hour, turning meat occasionally.
Over moderate heat, heat large heavy skillet until hot. Add 4 venison medallions and cook until undersides are well browned, about 3 minutes. Turn over and cook to desired doneness (thermometer inserted into center will register 120°F for medium-rare), about 2 to 3 minutes for medium-rare. Transfer to platter and cover loosely with foil. Repeat with remaining medallions, cooking 4 at a time. Slice log of butter into 8 coins. Divide medallions among 8 plates and top each serving with 1 coin. Serve immediately.