• Servings 4
  • Prep 15 min
  • Cook 5-8 min
  • Cuisine
  • Skill Level

Venison Medallions with Juniper and Gin


  • 1 lb venison loin
  • 3 tbs unsalted butter
  • kosher salt and black pepper to taste
  • 1 shallot, minced
  • 1 shot of gin
  • 1/4 cup demi-glace or beef stock that has been slightly reduced
  • 1 tsp ground juniper
  • 2 tsp fresh rosemary, chopped
  • 1/2 cup sour cream or creme fraiche
  • fresh parsley for garnish, optional
  • Salt and pepper venison lightly all over and set aside for 1 hour.
  • Heat butter in a large saute pan, add venison and saute for 3 to 5 minutes per side (for medium rare).
  • Add shallot and saute, turn the heat off and add the gin.
  • Cook alcohol down with high heat and add crushed juniper, rosemary and demi -glaze or beef stock.
  • Turn off heat and whisk in sour cream and stir to combine and thicken.
  • Spoon sauce over medallions and garnish with fresh parsley and chives if desired.

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