Spice-Crusted Venison Medallions With Juniper Sauce

• servings: 4 servings
• total time: 1 hour

Ingredients

1 tablespoon coriander seeds

2 teaspoons cumin seeds

2 teaspoons whole allspice

2 teaspoons dried juniper berries

1 teaspoon black peppercorns

1 pound venison loin, silver skin removed, cut in 8 pieces

Salt

1 cup dry red wine

1 cup venison, game or beef stock

2 tablespoons red currant jam

2 tablespoons brandy

2 tablespoons gin

1 tablespoon grapeseed oil

2 tablespoons unsalted butter

Directions

Pulverize coriander seeds, cumin seeds, allspice, 1 teaspoon juniper berries and 1/2 teaspoon black peppercorns in a spice grinder or mortar. Season venison with salt, and coat with ground spices. Set aside.

Cook wine and stock together for 15 to 20 minutes, until reduced to a scant cup. Lightly crush remaining juniper berries and peppercorns, and add, with jam, brandy and gin. Simmer until jam melts. Strain through a fine sieve, and return to saucepan.

Just before serving, heat grapeseed oil in a heavy skillet. Add venison and sauté over medium heat, turning to cook on all sides, until medium rare, about 10 minutes. An instant-read thermometer will register about 125 degrees. Do not overcook. Keep heat moderate so spices do not burn. Remove from heat.

Over low heat, swirl butter into sauce with a whisk. Transfer venison to plates, and spoon sauce around.

Nutrition

• Calories: 345
• Total Fat: 13 g
• Saturated Fat: 5 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Sodium: 630 mg
• Total Carbohydrate: 12 g
• Dietary Fiber: 1 g
• Total Sugars: 6 g
• Protein: 26 g