Spice Crusted Venison Medallions With Juniper Sauce Food

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.

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 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.