Venison medallions are delicious little morsels that just melt in your mouth. Make them even better by adding some gin, juniper berries and pomegranate seeds.
Honestly, I am kind of obsessed with Hunter, Angler, Gardener, Cook. Hank Shaw makes these recipes with the most unique flavors and combinations and then takes really pretty pictures of his masterpieces.
This great venison recipe is paired with gin and juniper berries.
Juniper and Pomegranate Venison Medallions
- 1 pound venison backstrap or loin
- 3 tablespoons lard or butter
- Pomegranate seeds for garnish
- 1 shallot, minced
- 1 shot of gin
- 1/4 cup beef or venison stock
- 1 teaspoon ground juniper
- 2 teaspoons chopped fresh rosemary
- 1/2 cup sour cream or creme fraiche
- Salt the venison and set aside at room temperature for a half an hour.
- Heat the lard or butter in a saute pan over medium-high heat and sear the venison on all sides. This should take 3-4 minutes on each side of the loin. Remove the venison and tent it loosely with foil to rest.
- Add the shallot to the pan and saute for 2-3 minutes, stirring often. Turn the heat off, add the gin to the pan, then set it back over high heat. Flame it if you’d like. Either way, let it cook down a bit then deglaze the pan with a wooden spoon. Add the crushed juniper and rosemary, then the stock. Let this cook down over high heat until a spoon dragged through it leaves a trail, about 5 minutes. Turn off the heat, let any bubbling stop, then whisk in the sour cream.
- To serve, slice the venison loin into medallions. Lay down some sauce, then top with the medallions. You can add some fresh cracked pepper and some pomegranate seeds if you’d like.
This recipe puts a little oomph in your meal and makes your venison medallions just a bit different. Let your meal stand out this week by being that much more unique.