Venison Medallions with Gin and Juniper

Cooking Light
Lone Mountain's 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.
6 servings (serving size: 3 ounces venison and 1/4 cup sauce)


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2 pounds meaty venison bones
2 cups dry red wine
1 cup chopped tomato
1 cup dry gin
1/2 cup diced shallots
6 juniper berries, crushed
4 black peppercorns
1 bay leaf
1/4 cup Dijon mustard
1 1/2 pounds venison loin
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1/2 cup dry gin


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° (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. Spoon sauce on individual plates. Cut venison into 1/8-inch-thick slices, and arrange slices on top of sauce.

Created date

April 2004

Nutritional Information

Calories 195
Caloriesfromfat 47 %
Fat 10.2 g
Satfat 2.6 g
Monofat 4.7 g
Polyfat 1.3 g
Protein 22.2 g
Carbohydrate 1.8 g
Fiber 0.0 g
Cholesterol 62 mg
Iron 4.2 mg
Sodium 447 mg
Calcium 13 mg