Subscribe to our free fortnightly newsletter and stay ahead with the latest news in HE

The best tonic

The gin trend will continue well into 2017, says Keele University's Executive Chef, Peter Walters

Posted by Hannah Vickers | February 01, 2017 | Catering & hospitality

Gin has become trendy over the past couple of years, and there are all sorts of associated flavours now. Here’s a recipe that intensifies its depth with the addition of juniper berries – a key ingredient to gin. With the weather inclined to be cool still, perhaps there will be a bit of snow or ice around, so you might consider a luge to pour your gin through, if you are having a tipple with your dish of deer.

Gin & Juniper Venison

For 4 persons

500g venison loin

45g butter

Salt

Pomegranate seeds for garnish 

1 shallot, finely chopped

25ml gin  

50ml venison stock

1 tsp ground juniper

2 tsp rosemary, freshly chopped 

100ml crème fraiche

● Season the venison and set aside at room temperature for 30 minutes. Heat the butter in a sauté pan over medium-high heat and sear the venison on all sides. This should take 3 to 4 minutes on each side of the loin. Remove the venison and let it rest on a cutting board.

● Add the shallot to the pan and sauté for 2 minutes, stirring often. Remove from heat, add the gin to the pan then put it back over high heat. Flame to burn off any bitter alcohol flavours.   

● Add the crushed juniper and rosemary, then the reduced stock. Let this cook down over high heat until it thickens, about 4 to 5 minutes. Turn off the heat, let any bubbling stop then whisk in the crème fraiche. Strain the sauce if you want to.

● To serve, slice the venison loin into medallions. Spoon some sauce onto the plates then top with the medallions. You can add some fresh cracked pepper and some pomegranate seeds to garnish. 

Subscribe to our free fortnightly newsletter and stay ahead with the latest news in HE

Related stories

Carmel Education Trust

The science behind event catering

Scottish university chooses gluten-free food

Green food is clean food

Can you reduce your costs by changing the way you buy?

Catering for conference season

TUCO Competitions return for 2017

Digital innovations in food

Taking the heat out of food safety and hygiene obligations

Controlling the demands of campus life

Market place - view all

Versa

Whether you're looking to solve dining space problems to get more s...

Softcat

Leading IT infrastructure provider of software licensing, hardware...

OKI

OKI is a global B2B printer manufacturer dedicated to creating cost...

Buzzacott

We provide audit, accounting and advisory services to academies and...

Tamlite Lighting

Tamlite Lighting was founded in 1967 at Telford in Shropshire and t...

Ellucian

The leader in higher education technology. Ellucian delivers the s...