Belgian Venison Medallions

Name: Belgian Venison Medallions
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 people
Ingredients: 1 1/2 pounds venison backstrap or loin; 3 tablespoons lard or butter; salt; Pomegranate seeds for garnish; 1 shallot; 1 shot of gin; 1/4 cup demi-glace or reduced beef or venison stock; 1 teaspoon ground juniper; 2 teaspoons chopped fresh rosemary; 1/2 cup Sour cream or creme fraiche

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4.9

66 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings
4 people
Calories
435 kcal
Course
Main Course
Cuisine
Belgian

Belgian Venison Medallions

Elizabeth Hodge

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Nothing goes as well together as wild game and juniper. Something about it transports us into the snowy woods, filled with that nervous anticipation hunters know well and which non-hunters experience most often just before opening a Christmas present. The addition of lard is especially tasty, because everything goes better with lard. I first found this recipe in the Derrydale Cookbook of Fish & Game (1937), but this is an adaptation for modern kitchens.

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Ingredients

Servings

1 1/2 pounds venison backstrap or loin
3 tablespoons lard or butter
salt
Pomegranate seeds for garnish (optional)

SAUCE

1 shallot, minced
1 shot of gin (not the good stuff)
1/4 cup demi-glace or reduced beef or venison stock
1 teaspoon ground juniper
2 teaspoons chopped fresh rosemary
1/2 cup Sour cream or creme fraiche

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Instructions

Salt the venison and set aside at room temperature for 30 minutes.
Heat the lard or butter in a saute pan over medium-high heat and sear the venison on all sides. This should take 3 to 4 minutes on each side of the loin. “Kiss” the other sides of the loin for 1 minute to get a good sear. Remove the venison and let it rest on a cutting board.
Add the shallot to the pan and saute for 2 minutes, stirring often. Off the heat, add the gin to the pan, then set it back over high heat. Flame it if you’d like. Either way, let it cook down a bit then while deglazing the pan with a wooden spoon. Add the crushed juniper and rosemary, then the demi-glace or reduced stock. Let this cook down over high heat until a spoon dragged through it leaves a trail, about 4 to 5 minutes. Turn off the heat, let any bubbling stop, then whisk in the sour cream. Strain the sauce if you want to.
To serve, slice the venison loin into medallions. Lay down some sauce, then top with the medallions. You can add some fresh cracked pepper and some pomegranate seeds if you’d like.

Notes

This dish is excellent with mashed potatoes, polenta, spätzle or neeps-n-tatties (a mix of mashed potatoes and turnips). Need a veg? Try sauteed broccoli raab with garlic. You'll want a red wine here, something not too heavy, like a Chianti or a Pinot Noir or a Gamay. If you're drinking beer, well, a Belgian is the way to go. Try a tripel or a Flanders red if you can find one.

Nutrition Information

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Calories 435kcal (22%) Carbohydrates 6g (2%) Protein 56g (112%) Fat 19g (29%) Saturated Fat 10g (50%) Trans Fat 1g Cholesterol 172mg (57%) Sodium 491mg (20%) Potassium 741mg (21%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 443IU (9%) Vitamin C 1mg (1%) Calcium 47mg (5%) Iron 8mg (44%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 435 kcal

% Daily Value*

Calories	435kcal	22%
Carbohydrates	6g	2%
Protein	56g	112%
Fat	19g	29%
Saturated Fat	10g	50%
Trans Fat	1g	50%
Cholesterol	172mg	57%
Sodium	491mg	20%
Potassium	741mg	16%
Fiber	1g	4%
Sugar	3g	6%
Vitamin A	443IU	9%
Vitamin C	1mg	1%
Calcium	47mg	5%
Iron	8mg	44%