Venison with juniper

Name: Venison with juniper
Prep time: 15 min
Total time: 15 min
Yield: Makes 4 servings
Ingredients: 2 tablespoons neutral oil, such as canola or grapeseed; 3 tablespoons butter; 2 tablespoons neutral oil, such as canola or grapeseed; 2 tablespoons neutral oil, such as canola or grapeseed; 30 juniper berries, crushed and minced; 8 venison medallions (about 1½ pounds); Salt and freshly ground black pepper; Salt and freshly ground black pepper; ½ cup gin

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
15 min

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

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 venison medallions (about 1½ pounds)
30 juniper berries, crushed and minced
Salt

Main course
Gluten-free

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