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.

MEDALLIONS OF VENISON WITH BRAMBLE JELLY OR BLACKBERRIES

Medallions of Venison with Bramble Jelly or Blackberries image

Provided by Food Network

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

Ingredients

Bramble jelly or blackberries, red wine and sugar
Meat stock
Sour cream
Salt
Black pepper, freshly ground
Brussels sprouts, egg noodles with chestnuts, or apple sauce, as an accompaniment
Unsmoked streaky bacon, cut into strips
Seasoned flour
2 to 3 medallions of venison per person

Steps:

Fry enough bacon very gently to extract enough fat to fry the medallions. Remove the bacon. Put enough well-seasoned flour into a plastic bag and toss the venison in it; remove and lay on some greaseproof paper.
Heat the bacon fat and fry the meat on a medium heat for 5 to 7 minutes, turning frequently. Put them in a warmed dish with a teaspoon of jelly on each medallion and keep warm while you make the sauce.
If you are using blackberries instead of jelly, cook them lightly in a little red wine and sugar to taste. Spoon over the medallions as for the jelly.
Depending on how much you are cooking, add enough of the stock to the pan. Boil briskly, stirring all the juices together. When it starts to look syrupy, mix in enough sour cream to make a rich sauce. Adjust the seasoning. Pour over the venison.
Serve with tiny Brussels sprouts and egg noodles with chestnuts if handy. Apple sauce can also be added as a side dish.

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