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
Pomegranate seeds for garnish
1 shallot, finely chopped
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.
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