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Venison with juniper
- Makes
4
servings - Difficulty
Easy
- Ready in
15 min
By Jean-Georges Vongerichten and Mark Bittman
Published 2000
Simple enough for a weeknight, elegant enough for guests. Juniper berries are sold in the spice section; when fairly fresh, they are soft enough to mince easily. If yours are dry and hard, coarsely grind them in a coffee or spice mill. The hit of gin at the end really boosts the flavor of juniper.
Ingredients
8 1½ pounds 30 - Salt
Method
- Sprinkle the venison medallions with the juniper and salt and pepper.
- Put 2 tablespoons of the butter and the oil in a large skillet and turn the heat to medium-high. When the butter foam subsides, add the venison and turn the heat to high. Cook until nicely browned, about 2 minutes; turn, lower the heat to medium, and continue to cook, turning once or twice, u
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