Venison Medallions with Gin and Juniper |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Lone Mountain's Executive Chef Gerard Van Mourik cooks down the stock to maximize the flavor and eliminate the need to add fat to make a smooth sauce. Ingredients:
2 pounds meaty venison bones |
2 cups dry red wine |
1 cup chopped tomato |
1 cup dry gin |
1/2 cup diced shallots |
6 juniper berries, crushed |
4 black peppercorns |
1 bay leaf |
1/4 cup dijon mustard |
1 1/2 pounds venison loin |
1/4 teaspoon salt |
1/4 teaspoon pepper |
2 tablespoons olive oil |
1/2 cup dry gin |
Directions:
1. 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.
2. 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° (medium-rare), browning venison on all sides. Remove venison from skillet; set aside, and keep warm. Wipe drippings from skillet with a paper towel.
3. 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. Spoon sauce on individual plates. Cut venison into 1/8-inch-thick slices, and arrange slices on top of sauce.
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