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4.9 from 66 votes

Belgian Venison Medallions

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.

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. Salt the venison and set aside at room temperature for 30 minutes.
  2. 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.
  3. 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.
  4. 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

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

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.