Ingredients Jump to Instructions ↓

  1. 8 venison tenderloin medallions, about 3 ounces 1 teaspoon 5 mL 1/4 cup 60 mL 1/4 cup 60 mL 1 cup 240 mL 1/2 cup 120 mL 10 juniper berries, crushed

  2. 1 tablespoon 15 mL 1 to 1 1/2 teaspoons 5 to 8 mL 8 small slices brioche, buttered and grilled service Thin pommes frites, for service (see page 474)

Instructions Jump to Ingredients ↑

  1. Rub the venison medallions with salt, pepper, and thyme. Allow to marinate 30 minutes. Heat the butter in a nonstick skillet over medium-high heat. Briefly sear both sides of the medallions to brown lightly. Reduce the heat and cook 2 to 4 minutes per side, or until cooked rare. The meat will continue to cook to medium rare while holding. Reserve and keep warm until service. Deglaze the pan with the gin, remove the pan from the burner, and ignite the gin. When the flames subside, add the demi-glace and cream. Bring to a boil and reduce the heat to medium. Add the juniper berries, green peppercorns, if using, and salt. Reduce the sauce by one-third. Add the lemon juice to taste and remove from the heat. Place a slice of grilled brioche on a plate and top with a venison medallion. Coat with 1 to 1½ tablespoons [15 to 25 mL] of sauce and serve with pommes frites on the side.


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