Crusted Venison Recipes

SPICE-CRUSTED VENISON MEDALLIONS WITH JUNIPER SAUCE

Spice-Crusted Venison Medallions With Juniper Sauce image

Provided by Florence Fabricant

Time 1h

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 tablespoon coriander seeds
2 teaspoons cumin seeds
2 teaspoons whole allspice
2 teaspoons dried juniper berries
1 teaspoon black peppercorns
1 pound venison loin, silver skin removed, cut in 8 pieces
Salt
1 cup dry red wine
1 cup venison, game or beef stock
2 tablespoons red currant jam
2 tablespoons brandy
2 tablespoons gin
1 tablespoon grapeseed oil
2 tablespoons unsalted butter

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.

Nutrition Facts : @context http, Calories 382, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 12 grams, Fiber 1 gram, Protein 37 grams, SaturatedFat 5 grams, Sodium 622 milligrams, Sugar 6 grams, TransFat 0 grams

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