Venison Medallions With Juniper Recipes

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.

GRILLED VENISON TENDERLOIN MEDALLIONS RECIPE

Steps:

• Slice the tenderloin, if not already done. Place the medallions on a plate and coat all over with EVOO, salt, and pepper. Allow the steaks to sit for approximately 30 minutes.
• Prepare your sauce while the venison sits. In a saucepan, heat the butter and oil over medium-high heat. Add the shallots, herbs, and mushrooms. Cook until the mushrooms are just wilted. Add the wine and reduce by half. Add the stock and reduce again by half. Stir in the mustard for about 30 seconds. Season the sauce with salt and pepper. Turn the burner to low just to keep the sauce warm.
• Preheat your Foreman Grill to high. Place the venison on the hot grill plate and close the top. Grill for 1 minute. Turn the meat over and grill for another 30 to 60 seconds, depending on how rare you like it. Be careful not to overcook the meat. Remove the cooked venison to a cutting board and allow it to rest a few minutes before slicing.
• Slice the venison and serve with mushroom sauce over the top. This is good with a vegetable mash, such as winter squash or cauliflower, and some sautéed or grilled greens. A recipe for Acorn squash mash follows the venison recipes.

HERBED STEAK WITH BALSAMIC SAUCE

Steps:

• In a small bowl combine cracked pepper, Italian seasoning, garlic powder, and salt. Sprinkle evenly over both sides of each steak; rub in with your fingers.
• In a heavy large skillet heat oil over medium-low to medium heat. Add steaks; cook until desired doneness, turning once halfway through cooking time. Allow 10 to 13 minutes for medium-rare doneness (145 degrees F) to medium doneness (160 degrees F). Remove steaks from skillet, reserving drippings in the skillet. Cover steaks with foil; keep warm.
• To prepare the sauce: carefully add beef broth and balsamic vinegar to the skillet; stir to scrape up any crusty brown bits from bottom of skillet. Bring to boiling. Boil gently, uncovered, about 4 minutes or until sauce is reduced by half. Remove from heat; stir in butter.
• Divide sauce among 4 dinner plates. Cut each steak in half. Place a piece of meat on top of sauce on each plate; sprinkle with parsley.

VENISON MEDALLIONS WITH BLACKBERRY SAGE SAUCE

Steps:

• To make the sauce, combine wine and shallot in a medium saucepan and bring to boil. Cook until liquid is reduced to about half a cup. Add berries and return liquid to a simmer. Cook, stirring occasionally, until berries are soft, about 15 minutes. Add the stock and bring to a boil. Reduce heat, and cook, stirring occasionally, until the sauce coats the back of a spoon, about 15 minutes.
• Strain the sauce and return it to the pan. Whisk in butter, one tablespoon at a time. Add salt, pepper and honey. Add sage to sauce and steep for 15 to 20 minutes, or until ready to use. Keep warm. Remove the sage sprigs just before serving.
• Season the venison with salt and pepper. In a large saute pan, heat oil to nearly smoking. Carefully place the medallions in pan and saute for three minutes, being careful not to crowd the pan. Turn and cook to medium rare, about two minutes. Repeat as necessary to brown all medallions.
• To serve, spoon sauce on warm individual serving plates. Place two medallions in center of each plate.

VENISON MEDALLIONS WITH MASHED POTATOES

Steps:

• Scrub potatoes and steam for about 30 minutes.
• Preheat the oven to 160 ° C upper and lower heat.
• Peel beets, rinse and halve. Grease baking sheet with 1 tablespoon of oil. Arrange beets on a baking sheet, cut side down. Drizzle with 1 tablespoon of oil, season with salt and pepper and roast in preheated oven at 160°C (approximately 325°F) for about 25 minutes or until tender.
• Rinse meat, pat dry and cut into 8 medallions. Season with salt and pepper. Heat 1 tablespoon of oil in a pan and cook meat until golden brown on all sides. Remove from pan.
• Peel onions, carrots, celery and parsnip, chop into small pieces. Add to the pan with meat drippings and saute briefly. Deglaze pan with broth, add bay leaf, juniper and pepper and simmer for about 15 minutes.
• Rinse cabbage, remove hard stalk and cut into strips. Blanch in boiling salted water for about 4-5 minutes.
• Add meat to the baking sheet with beets and roast for about 6-8 minutes, turning meat 2-3 times.
• Simmer sauce until reduced slightly and season with salt and pepper. Add cornstarch to thicken sauce, if desired.
• Peel potatoes and press through the ricer. Heat milk with 2 tablespoons of butter, add to potatoes and mash until creamy. Season with salt and nutmeg.
• Heat remaining butter in a pan and saute cabbage until heated through, season with salt and nutmeg.
• Place cabbage on plates and top with venison medallions. Arrange potato puree and beets next to meat and drizzle with sauce. Serve.

VENISON MEDALLIONS WITH JUNIPER AND ORANGE

Steps:

• Make butter:
• In food processor, combine all ingredients and pulse until well combined. Transfer to large sheet of wax paper and roll into 5-inch-long log. Wrap in wax paper and refrigerate at least 1 hour to allow flavors to develop.
• Make venison:
• In large glass baking dish, whisk together olive oil, orange zest, sage, pepper, and juniper berries. Add venison medallions and turn to coat. Let stand at room temperature at least 1 hour, turning meat occasionally.
• Over moderate heat, heat large heavy skillet until hot. Add 4 venison medallions and cook until undersides are well browned, about 3 minutes. Turn over and cook to desired doneness (thermometer inserted into center will register 120°F for medium-rare), about 2 to 3 minutes for medium-rare. Transfer to platter and cover loosely with foil. Repeat with remaining medallions, cooking 4 at a time. Slice log of butter into 8 coins. Divide medallions among 8 plates and top each serving with 1 coin. Serve immediately.

VENISON WITH JUNIPER BERRIES, SOUR CHERRY SAUCE AND PUMPKIN MASH

Steps:

• For the venison, place all of the venison ingredients, except the grapeseed oil and the salt and freshly ground black pepper, into a large bowl, mix well, and place into the fridge to marinate overnight.
• Preheat the oven to 200C/400F/Gas 6.
• Remove the venison from the marinade, and pat dry with kitchen paper. Reserve the marinade.
• Lightly brush the venison with one tablespoon of the grapeseed oil, and season with salt and freshly ground black pepper.
• Heat an ovenproof frying pan until hot, then add the remaining tablespoon of grapeseed oil and the venison. Cook for 1-2 minutes on each side, then transfer into the oven to roast for 10-12 minutes for rare, or longer if you like it medium to well done. Remove the venison when cooked to your liking and leave to rest in a warm place.
• For the sauce, return the pan that the venison was cooked in to the heat and add the butter. Strain out the vegetables from the marinade, reserving the liquid, and add to the pan to fry for 4-5 minutes.
• Add the cherries, redcurrant jelly, thyme, the stock and half of the marinade liquid. Bring to the boil and cook to reduce the liquid by half, then pass through a fine sieve into a bowl. Remove the cherries from the sieve and return them to the strained liquid.
• For the mash, place the potato and pumpkin into a large saucepan over a high heat and cover with water. Bring to the boil, add a pinch of salt, then reduce the heat and simmer for 15 minutes, or until the vegetables are tender.
• Drain the potatoes and butternut squash, then return to the pan on the heat for one minute, to drive off the extra moisture.
• Add the olive oil and mash the potato and butternut squash until smooth. Season, to taste, with salt and freshly ground black pepper.
• To serve, place a spoonful of the mashed potato and butternut squash into the centre of each of six plates. Slice each venison medallion into three pieces and place three slices on top of each pile of mash, then spoon the sour cherry sauce over.

VENISON MEDALLIONS WITH JUNIPER

Steps:

• 1. Salt venison medallions at least 15 minutes before you start. 2. Mix the dry spices together. 3. Smear lard/butter around the edges of the venison, then roll the edge in the spices. 4. Put the rest of the lard/butter in a pan over medium-high heat, and when it's hot place the medallions in the pan. Shake a bit so they don't stick, then leave them be for at least 2 minutes. Turn once, and only once. If you'd like, you can "kiss" the spice-rubbed edges to the flame to sear them off, but don't let the spice-rubbed area burn. (It will become bitter.) Remove venison to a warm oven. 5. Off the heat, add the gin. Flame it if you'd like. Either way, let it cook down a bit then while deglazing the pan with a wooden spoon. 6. Add juniper, then demi-glace. Let this cook down over medium-high heat for a minute or two, then add the cream. Cook it until it has a consistency like Thanksgiving gravy. 7. To serve, lay down some sauce, then top with the medallions. You can add some fresh cracked pepper at the very end if you'd like.