Venison medallions with gin and juniper

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.

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