📝 About This Recipe
This exquisite dish captures the essence of the forest, featuring lean, tender venison loin seared to a perfect medium-rare. The heart of the recipe is a deeply aromatic reduction sauce, where the piney notes of crushed juniper berries meet the botanical brightness of gin and the richness of dark fruit preserves. It is a sophisticated celebration of wild game that balances earthy, savory, and subtly sweet flavors for a truly memorable dining experience.
🥗 Ingredients
The Venison
- 1.5 lbs Venison backstrap or loin (cleaned of all silver skin and at room temperature)
- 1.5 teaspoons Kosher salt (plus more to taste)
- 1 teaspoon Black peppercorns (coarsely cracked)
- 2 tablespoons Grapeseed oil (or another high-smoke point oil)
- 2 tablespoons Unsalted butter (for basting)
- 2 sprigs Fresh rosemary
- 3 pieces Garlic cloves (smashed)
The Juniper Sauce
- 1 tablespoon Dried juniper berries (lightly crushed with a mortar and pestle)
- 1 large Shallot (minced very finely)
- 1/4 cup Dry gin (high quality)
- 1 cup Beef or Venison stock (low sodium, high quality)
- 1 tablespoon Blackberry or Red Currant preserves (for a hint of sweetness and body)
- 1 teaspoon Balsamic vinegar (aged)
- 1 tablespoon Cold unsalted butter (cubed, to finish the sauce)
👨🍳 Instructions
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1
Remove the venison from the refrigerator 30-45 minutes before cooking to take the chill off; this ensures even cooking throughout the loin.
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2
Pat the venison loin completely dry with paper towels. Season aggressively on all sides with kosher salt and the coarsely cracked black pepper.
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3
Heat a large cast-iron skillet over medium-high heat until it is wisps of smoke begin to rise. Add the grapeseed oil and swirl to coat the pan.
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4
Carefully place the venison loin in the pan. Sear undisturbed for 3-4 minutes until a deep, dark brown crust forms.
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5
Turn the loin and sear the other sides for 2-3 minutes each. Venison is best served medium-rare (internal temperature of 130°F/54°C).
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6
During the last 2 minutes of searing, add the 2 tablespoons of butter, rosemary sprigs, and smashed garlic to the pan. Tilt the pan and spoon the foaming butter over the meat repeatedly (basting).
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7
Remove the venison from the pan and place it on a warm plate. Tent loosely with foil and let it rest for at least 10 minutes.
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8
Discard the excess fat from the skillet, but keep the brown bits (fond). Return to medium heat and add the minced shallots and crushed juniper berries.
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9
Sauté the shallots for 1-2 minutes until translucent. Pour in the gin to deglaze, scraping the bottom of the pan with a wooden spoon to release the flavor.
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10
Allow the gin to reduce by half, then stir in the stock, fruit preserves, and balsamic vinegar.
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11
Simmer the sauce for 5-7 minutes until it has thickened enough to coat the back of a spoon.
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12
Strain the sauce through a fine-mesh sieve into a clean small saucepan to remove the solids for a silky finish (optional, but recommended).
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13
Over low heat, whisk in the cold cubed butter one piece at a time until the sauce is glossy and rich. Season with salt to taste.
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14
Slice the rested venison against the grain into 1-inch thick medallions.
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15
Fan the medallions on warmed plates and drizzle generously with the juniper berry sauce. Serve immediately.
💡 Chef's Tips
Always use a meat thermometer; venison is very lean and can go from perfect to tough and 'gamey' if overcooked beyond medium. Don't skip the resting period! Resting allows the juices to redistribute, ensuring the meat stays moist when sliced. If you don't have gin, you can substitute with a dry red wine like Cabernet Sauvignon for a deeper, more traditional bordelaise style. To crush juniper berries without them rolling away, place them in a small plastic bag and hit them with a heavy skillet or rolling pin. Ensure your skillet is truly hot before adding the meat to achieve a professional-grade crust without overcooking the center.
🍽️ Serving Suggestions
Serve alongside a creamy parsnip puree or buttery mashed potatoes to soak up the extra sauce. Honey-glazed heirloom carrots or roasted Brussels sprouts with bacon provide a lovely earthy balance. Pair with a bold, tannic red wine such as a Syrah or a Northern Rhône Hermitage. A side of wild mushroom risotto enhances the forest-to-table theme of the dish. For a final touch, garnish with a few fresh blackberries or a sprig of fresh thyme.