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

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.