Venison Medallions with Juniper and Orange |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Editor's note: This recipe is adapted from chef Paul Flynn of The Tannery in Dungarvan, Ireland. Once widely eaten, game lost its popularity in Ireland in modern times, as palates became unaccustomed to its distinct flavors. But smart breeders of venison are now creating meat with a milder and more mainstream taste without losing any of the noble game's intrinsic qualities. Irish chefs are happy to pay their tribute. At The Tannery, the garlic used in this recipe is wild, gathered from nearby hedgerows. Irish butter, with its high fat content, will add a particularly rich flavor, but regular American butter can be substituted. Ingredients:
7 tablespoons irish butter such as kerrygold, softened |
1 tablespoon drained green peppercorns in brine, coarsely chopped |
1 garlic clove, minced |
1 teaspoon freshly squeezed orange juice |
1 teaspoon honey |
1/2 teaspoon kosher salt |
1 cup olive oil |
1 tablespoon plus 1 teaspoon orange zest (from 2 oranges) |
4 sprigs fresh sage, minced |
1 teaspoon freshly ground black pepper |
16 juniper berries, crushed with the backside of a knife |
16 (3 1/2-ounce) venison medallions (each about 1/2- to 3/4-inch thick) |
Directions:
1. Make butter: In food processor, combine all ingredients and pulse until well combined. Transfer to large sheet of wax paper and roll into 5-inch-long log. Wrap in wax paper and refrigerate at least 1 hour to allow flavors to develop.
2. Make venison: In large glass baking dish, whisk together olive oil, orange zest, sage, pepper, and juniper berries. Add venison medallions and turn to coat. Let stand at room temperature at least 1 hour, turning meat occasionally.
3. Over moderate heat, heat large heavy skillet until hot. Add 4 venison medallions and cook until undersides are well browned, about 3 minutes. Turn over and cook to desired doneness (thermometer inserted into center will register 120°F for medium-rare), about 2 to 3 minutes for medium-rare. Transfer to platter and cover loosely with foil. Repeat with remaining medallions, cooking 4 at a time. Slice log of butter into 8 coins. Divide medallions among 8 plates and top each serving with 1 coin. Serve immediately.
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