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Venison Medallions with Gin and Juniper

Yield 6 servings (serving size: 3 ounces venison and 1/4 cup sauce)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.