Crusted Venison Recipes
SPICE-CRUSTED VENISON MEDALLIONS WITH JUNIPER SAUCE
Provided by Florence Fabricant
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 14
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
CRUSTED VENISON
Make and share this Crusted Venison recipe from Food.com.
Provided by lamarb
Categories Deer
Time 17m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Mix the coffee and ground pepper together on a saucer.
- Dredge the meat in the mixture on both sides.
- Sear the meat for about 4 minutes per side in an oiled skillet.
- Remove from the heat and let it rest for 5 minutes.
- Add a small quantity of the salt and a splash of the juice to each bite. The combination of the salt and the citrus-sour of the tamarind, together with the coffee crust, makes a very flavorful dish.
Nutrition Facts : Calories 234.5, Fat 9.1, SaturatedFat 1.4, Cholesterol 30.6, Sodium 1163.2, Carbohydrate 1.5, Fiber 0.6, Protein 36.8
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