Best 2 Spice Crusted Venison Medallions With Juniper Sauce Recipes
Indulge in the exquisite flavors of spice-crusted venison medallions paired with a rich and aromatic juniper sauce. This culinary masterpiece combines the essence of wild game with a symphony of spices, creating a perfect balance of flavors that will tantalize your taste buds. Discover the art of searing venison medallions to achieve a crispy crust while maintaining a tender and juicy interior. Complement the venison with a delectable juniper sauce infused with the distinct flavors of juniper berries, red wine, and a touch of cream, resulting in a harmonious marriage of sweet, savory, and slightly tart notes. Elevate your dining experience with additional recipes featured in this article, including a zesty and refreshing cucumber salad with a tangy lemon-dill dressing, perfect for cutting through the richness of the venison.
Savor the delightful flavors of pan-seared mushrooms sautéed in butter and white wine, adding a savory and earthy dimension to your meal. Explore the vibrant flavors of a colorful quinoa pilaf, showcasing the nutty taste of quinoa combined with a medley of fresh herbs and vegetables. Each recipe is carefully crafted to complement the spice-crusted venison medallions, offering a complete and satisfying dining experience. Indulge in this culinary journey and create a memorable meal that will leave your taste buds craving more.
JUNIPER-SPICED VENISON WITH BROWN GOAT CHEESE SAUCE
Provided by Andreas Viestad
Categories Berry Cheese Sauté Quick & Easy Goat Cheese Venison Brandy Fall Sour Cream Lingonberry
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Pat the meat dry with paper towels. Combine 6 of the juniper berries, the fennel seeds, 1 teaspoon salt, and 1 teaspoon pepper. Rub the meat with the spices and place it on a plate. Set aside at room temperature while you make the sauce.
- Put the flour in a small bowl and whisk in 1/4 cup of the stock; make sure there are no lumps. Pour into a small saucepan, add another 1/4 cup stock, and bring to a boil, whisking constantly. When the mixture has started to thicken, stir in the remaining 1/2 cup stock and bring to a boil. Add the sour cream and the remaining 2 juniper berries, reduce the heat, and simmer for 2 to 3 minutes. Add the brown cheese and stir until melted and incorporated. Set the sauce aside.
- Heat the butter in a cast-iron or other heavy skillet over high heat. Sear the fillets for 5 minutes, turning to brown on all sides. Transfer the meat to a plate and let rest for 4 to 5 minutes. Return the meat to the skillet and cook for 3 to 4 more minutes, until medium-rare. Let rest for 5 minutes.
- Meanwhile, add the aquavit to the sauce and bring to a simmer over medium heat. Season with salt and pepper to taste.
- Cut the fillets into 1/2-inch slices and place on four plates. Drizzle the sauce over the meat. Serve immediately, with lingonberry preserves on the side.
VENISON MEDALLIONS WITH JUNIPER AND ORANGE
Provided by Paul Flynn
Categories Citrus Game Freeze/Chill Marinate St. Patrick's Day Orange Venison
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- Make butter:
- In food processor, combine all ingredients and pulse until well combined. Transfer to large sheet of wax paper and roll into 5-inch-long log. Wrap in wax paper and refrigerate at least 1 hour to allow flavors to develop.
- Make venison:
- In large glass baking dish, whisk together olive oil, orange zest, sage, pepper, and juniper berries. Add venison medallions and turn to coat. Let stand at room temperature at least 1 hour, turning meat occasionally.
- Over moderate heat, heat large heavy skillet until hot. Add 4 venison medallions and cook until undersides are well browned, about 3 minutes. Turn over and cook to desired doneness (thermometer inserted into center will register 120°F for medium-rare), about 2 to 3 minutes for medium-rare. Transfer to platter and cover loosely with foil. Repeat with remaining medallions, cooking 4 at a time. Slice log of butter into 8 coins. Divide medallions among 8 plates and top each serving with 1 coin. Serve immediately.
Tips:
- Choose high-quality venison medallions for the best flavor and texture.
- Use a sharp knife to trim any excess fat from the venison medallions.
- Coat the venison medallions evenly with the spice rub to ensure they are well-seasoned.
- Heat a large skillet over medium-high heat to properly sear the venison medallions.
- Sear the venison medallions for 2-3 minutes per side or until they are browned and cooked to your desired doneness.
- To make the juniper sauce, use a combination of juniper berries, red wine, beef broth, and cream for a flavorful and aromatic sauce.
- Reduce the sauce until it has thickened and coats the back of a spoon to achieve the desired consistency.
- Serve the spice-crusted venison medallions with the juniper sauce and your choice of sides, such as roasted vegetables or mashed potatoes, for a delicious and satisfying meal.
Conclusion:
The spice-crusted venison medallions with juniper sauce is a delectable dish that combines the rich flavors of venison, spices, and juniper berries. By following the tips and steps outlined in this recipe, you can create a restaurant-quality meal at home. The tender and juicy venison medallions, perfectly seasoned with a flavorful spice rub, are complemented by the aromatic and slightly tangy juniper sauce. This dish is sure to impress your family and friends and is perfect for special occasions or a memorable dinner party.
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