Venison Medallions with Gin and Juniper

Venison Medallions with Gin and Juniper Ingredients

2 lb Meaty venison bones	1 Bay leaf
2 c Dry red wine	1/4 c Dijon mustard
1 c Chopped tomato	1 1/2 lb Venison loin
1 c Dry gin	1/4 ts Salt
1/2 c Diced shallots	1/4 ts Pepper
6 Juniper berries, crushed	2 tb Olive oil
4 Black peppercorns	1/2 c Dry gin

Instructions for Venison Medallions with Gin and Juniper

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. 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 degrees (medium-rare), browning venison on all sides. Remove venison from skillet; set aside, and keep warm. Wipe drippings from skillet with a paper towel. 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. Yield: 6 servings (serving size: 3 ounces venison and 1/4 cup sauce). Per serving: 797 Calories; 21g Fat (33% calories from fat); 81g Protein; 18g Carbohydrate; 217mg Cholesterol; 1382mg Sodium NOTES : Lone Mountains 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. Cut venison into 1/8-inch-thick slices, and arrange slices on top of sauce. To serve, spoon sauce on individual plates. Recipe by: Cooking Light, Jan/Feb 1995, page 45 Posted to MC-Recipe Digest V1 #394 by igor@digex.net on Jan 28, 1997.

Main Ingredient: Cuisine: Uncategorized

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