Prepare to embark on a culinary journey that will transform your dinner table into a Michelin-starred experience! These elegant Venison Medallions with Gin and Juniper are not just a meal—they're a symphony of bold British flavors that will tantalize your taste buds and impress even the most discerning food critics. Imagine tender, perfectly seared venison bathed in a luxurious cream sauce infused with aromatic gin and juniper berries, creating a dish that's both sophisticated and utterly irresistible.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: British
Serves: 2 servings
Ingredients
- 1 lb venison medallions
- 1/4 cup gin
- 1 tbsp crushed juniper berries
- 1/2 cup heavy cream
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Remove venison medallions from refrigerator 30 minutes before cooking to allow them to reach room temperature, ensuring even cooking.
- Pat venison medallions dry with paper towels to remove excess moisture, which helps achieve a perfect sear.
- Season both sides of the medallions generously with salt and freshly ground black pepper.
- Heat olive oil in a heavy-bottomed skillet or cast-iron pan over high heat until it's almost smoking.
- Carefully place venison medallions into the hot pan, ensuring they are not overcrowded. Sear for approximately 2-3 minutes on each side for medium-rare, depending on thickness.
- Remove medallions from pan and let them rest on a warm plate, tenting loosely with aluminum foil to retain heat.
- In the same pan, reduce heat to medium and add crushed juniper berries, stirring briefly to release their aromatic oils.
- Carefully add gin to the pan, using caution as it may flame up. Allow alcohol to reduce by half, scraping up any browned bits from the bottom of the pan.
- Pour in heavy cream and simmer for 2-3 minutes, stirring constantly until the sauce thickens and becomes glossy.
- Return venison medallions to the pan, quickly coating them in the gin-juniper cream sauce.
- Plate the medallions immediately, drizzling remaining sauce over the top.
- Garnish with fresh herbs like thyme or rosemary if desired, and serve immediately with roasted vegetables or creamy mashed potatoes.
Tips
- Temperature is Key: Always let your venison sit at room temperature before cooking to ensure even heat distribution and a perfect sear.
- Dry Meat = Perfect Sear: Pat the medallions completely dry with paper towels to achieve that beautiful golden-brown crust.
- High Heat is Crucial: Use a heavy-bottomed skillet or cast-iron pan and get it smoking hot before adding the meat.
- Don't Overcrowd the Pan: Cook medallions in batches if necessary to maintain high heat and prevent steaming.
- Rest Your Meat: Allow the venison to rest after cooking to redistribute juices, ensuring maximum tenderness.
- Gin Safety: When adding gin to the hot pan, be cautious of potential flare-ups and keep a lid nearby if needed.
- Sauce Consistency: Simmer the cream sauce gently to prevent separation and achieve a smooth, glossy texture.Pro tip: For an extra layer of flavor, consider toasting the juniper berries briefly before crushing to enhance their aromatic profile.
Nutrition Facts
Calories: 665kcal
Carbohydrates: 3g
Protein: 56g
Fat: 42g
Saturated Fat: 18g
Cholesterol: 180mg
