Venison Medallions with Juniper and Gin
Ingredients
| 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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