Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Meaty venison bones |
| 2 cups | Dry red wine |
| 1 cup | Chopped tomato |
| 1 cup | Dry gin |
| ½ cup | Diced shallots |
| 6 | Juniper berries, crushed |
| 4 | Black peppercorns |
| 1 | Bay leaf |
| ¼ cup | Dijon mustard |
| 1½ pounds | Venison loin |
| ¼ teaspoon | Salt |
| ¼ teaspoon | Pepper |
| 2 tablespoons | Olive oil |
| ½ cup | Dry gin |
Cook bones in a large Dutch oven over medium-high heat 8 minutes or until very brown, stirring occasionally. Add wine and next 6 ingredients; stir well, and bring to a boil.
Reduce heat to medium, and cook, uncovered, 45 minutes or until stock is reduced to 1-¼ cups.
Strain stock through a sieve into a bowl; discard solids. Add mustard to stock; stir well, and set aside.
Trim fat from venison.
Sprinkle salt and pepper over venison.
Heat oil in a large nonstick skillet over medium-high heat. Add venison, and cook 15 minutes or until a meat thermometer registers 140 degrees (medium-rare), browning venison on all sides. Remove venison from skillet; set aside, and keep warm.
Wipe drippings from skillet with a paper towel.
Add ½ cup gin to skillet; cook over low heat until warm. Ignite with a long match. Add stock to skillet; bring to a boil. Yield: 6 servings (serving size: 3 ounces venison and ¼ cup sauce).
Per serving: 797 Calories; 21g Fat (33% calories from fat); 81g Protein; 18g Carbohydrate; 217mg Cholesterol; 1382mg Sodium NOTES : Lone Mountain's Executive Chef Gerard Van Mourik cooks down the stock to maximize the flavor and eliminate the need to add fat to make a smooth sauce. Cut venison into ⅛-inch-thick slices, and arrange slices on top of sauce. To serve, spoon sauce on individual plates.
Recipe by: Cooking Light, Jan/Feb 1995, page 45 Posted to MC-Recipe Digest V1 #394 by igor@... on Jan 28, 1997.