• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Venison Medallions with Gin and Juniper

  • Recipe Submitted by on

Category: Meat

 Ingredients List

  • 2 lb Meaty venison bones
  • 2 c Dry red wine
  • 1 c Chopped tomato
  • 1 c Dry gin
  • 1/2 c Diced shallots
  • 6 Juniper berries, crushed
  • 4 Black peppercorns
  • 1 Bay leaf
  • 1/4 c Dijon mustard
  • 1 1/2 lb Venison loin
  • 1/4 ts Salt
  • 1/4 ts Pepper
  • 2 tb Olive oil
  • 1/2 c Dry gin


Cook bones in a large Dutch oven over medium-high heat 8 minutes or until
very brown, stirring occasionally. Add wine and next 6 ingredients; stir
well, and bring to a boil.

Reduce heat to medium, and cook, uncovered, 45 minutes or until stock is
reduced to 1-1/4 cups.

Strain stock through a sieve into a bowl; discard solids. Add mustard to
stock; stir well, and set aside.

Trim fat from venison.

Sprinkle salt and pepper over venison.

Heat oil in a large nonstick skillet over medium-high heat. Add venison,
and cook 15 minutes or until a meat thermometer registers 140 degrees
(medium-rare), browning venison on all sides. Remove venison from skillet;
set aside, and keep warm.

Wipe drippings from skillet with a paper towel.

Add 1/2 cup gin to skillet; cook over low heat until warm. Ignite with a
long match. Add stock to skillet; bring to a boil. Yield: 6 servings
(serving size: 3 ounces venison and 1/4 cup sauce).

Per serving: 797 Calories; 21g Fat (33% calories from fat); 81g Protein;
18g Carbohydrate; 217mg Cholesterol; 1382mg Sodium

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