Juniper Spiced Venison With Brown Goat Cheese Sauce Recipes

JUNIPER-SPICED VENISON WITH BROWN GOAT CHEESE SAUCE

Steps:

• Pat the meat dry with paper towels. Combine 6 of the juniper berries, the fennel seeds, 1 teaspoon salt, and 1 teaspoon pepper. Rub the meat with the spices and place it on a plate. Set aside at room temperature while you make the sauce.
• Put the flour in a small bowl and whisk in 1/4 cup of the stock; make sure there are no lumps. Pour into a small saucepan, add another 1/4 cup stock, and bring to a boil, whisking constantly. When the mixture has started to thicken, stir in the remaining 1/2 cup stock and bring to a boil. Add the sour cream and the remaining 2 juniper berries, reduce the heat, and simmer for 2 to 3 minutes. Add the brown cheese and stir until melted and incorporated. Set the sauce aside.
• Heat the butter in a cast-iron or other heavy skillet over high heat. Sear the fillets for 5 minutes, turning to brown on all sides. Transfer the meat to a plate and let rest for 4 to 5 minutes. Return the meat to the skillet and cook for 3 to 4 more minutes, until medium-rare. Let rest for 5 minutes.
• Meanwhile, add the aquavit to the sauce and bring to a simmer over medium heat. Season with salt and pepper to taste.
• Cut the fillets into 1/2-inch slices and place on four plates. Drizzle the sauce over the meat. Serve immediately, with lingonberry preserves on the side.

SPICE-CRUSTED VENISON MEDALLIONS WITH JUNIPER SAUCE

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.