The best tonic
The gin trend will continue well into 2017, says Keele University's Executive Chef, Peter Walters
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
â— 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.
â— 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.
â— 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.
â— 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.