16 RECIPES THAT MAKE THE MOST OF JUNIPER BERRIES - BRIT - CO
You’ll feel like Nordic royalty.
Provided by Justina Huddleston
Number Of Ingredients 1
Steps:
SPICE-CRUSTED VENISON MEDALLIONS WITH JUNIPER SAUCE RECIPE ...
Provided by Florence Fabricant
Total Time 1 hours
Yield 4 servings
Number Of Ingredients 14
Steps:
- Pulverize coriander seeds, cumin seeds, allspice, 1 teaspoon juniper berries and 1/2 teaspoon black peppercorns in a spice grinder or mortar. Season venison with salt, and coat with ground spices. Set aside.
- Cook wine and stock together for 15 to 20 minutes, until reduced to a scant cup. Lightly crush remaining juniper berries and peppercorns, and add, with jam, brandy and gin. Simmer until jam melts. Strain through a fine sieve, and return to saucepan.
- Just before serving, heat grapeseed oil in a heavy skillet. Add venison and sauté over medium heat, turning to cook on all sides, until medium rare, about 10 minutes. An instant-read thermometer will register about 125 degrees. Do not overcook. Keep heat moderate so spices do not burn. Remove from heat.
- Over low heat, swirl butter into sauce with a whisk. Transfer venison to plates, and spoon sauce around.
Nutrition Facts : @context http//schema.org, Calories 382, UnsaturatedFatContent 6 grams, CarbohydrateContent 11 grams, FatContent 12 grams, FiberContent 1 gram, ProteinContent 37 grams, SaturatedFatContent 5 grams, SodiumContent 622 milligrams, SugarContent 6 grams, TransFatContent 0 grams
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Total Time 45 minutes
Cuisine British
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FILLETS OF VENISON WITH JUNIPER BERRIES AND RED WINE JUS ...
From goodfood.com.au
Total Time 45 minutes
Category Main-course
1. Preheat the oven to 200°C (400°F/Gas 6). Put all the sauce ingredients except the butter in a saucepan over high heat. Bring to the boil and reduce the heat to medium. Cook the liquid for 10–12 minutes, or until reduced by one-third. Strain the liquid through a fine sieve and return to a clean saucepan. Reheat over a low heat, and add cubes of butter one at a time, whisking with a balloon whisk until all the butter is added.
2. In a roasting pan over high heat, melt the butter and olive oil. Sear the venison fillets until well browned all over. Place in the oven for 15 minutes. Remove from the oven, cover with foil and rest for 10 minutes.
3. Slice the fillets of venison into 2 cm (¾ inch) thick pieces. Place onto warm plates and ladle with the red wine jus. Garnish with extra thyme sprigs and serve with creamy mashed potato and green beans.
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