Venison medallions with venison sauce

Name: Venison medallions with venison sauce
Prep time: 24 h
Total time: 24 h
Yield: Makes 4 to 6 servings
Ingredients: ½ pineapple, peeled, cored, and cut into 8 to 12 chunks; 1 tablespoon minced lemongrass; 1 tablespoon minced ginger; 1 teaspoon Curry Powder, or use commercial curry powder; 1 teaspoon Curry Powder, or use commercial curry powder; 1 teaspoon sugar; ½ teaspoon ground ginger; 5 tablespoons butter; ½ teaspoon nigella; ½ teaspoon cardamom seeds; 1 star anise; ½ teaspoon coriander seeds; ½ teaspoon peppercorns; ½ teaspoon Szechwan peppercorns; 1 cinnamon stick; 3 juniper berries; 1 pound venison stew meat; 4 to 6 small venison medallions (1 to 1½ pounds); 1½ cups red wine vinegar; 2 cups dry red wine; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 4 cloves garlic, peeled and roughly chopped; 2 onions, peeled and roughly chopped; 8 juniper berries, crushed with the side of a knife; 2 stalks lemongrass, trimmed and roughly chopped; ¼ cup neutral oil, such as canola or grapeseed; ¼ cup neutral oil, such as canola or grapeseed; 2 stalks celery, roughly chopped; 2 carrots, peeled and roughly chopped

Preparation info

Makes
4 to 6
servings

Difficulty
Complex
Ready in
24 hr

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

This is really two recipes in one—you first make a venison stew to use as a “sauce” for the venison steaks. It’s filled with wonderful, exotic flavors, and is incredibly delicious, so you may think, as we do, that it’s worth the effort.

Nigella is sometimes called black onion seed, and they are similar in appearance, but there is no relationship between the two. The tiny triangular black seeds have a sharp, pleasant flavor; if you cannot find them, though, you can leave them out.

Ingredients

Main course
Gluten-free

Ingredients

Method