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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


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. 

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