You may also like
Categories:
coriander seeds cumin seeds whole allspice berries black peppercorns loin salt red wine beef stock red currant brandy gin grapeseed oil unsalted butter
Viewed: 67 - Published at: 3 years agoIngredients
- 1 tablespoon coriander seeds
- 2 teaspoons cumin seeds
- 2 teaspoons whole allspice
- 2 teaspoons dried juniper berries
- 1 teaspoon black peppercorns
- 1 pound venison loin, silver skin removed, cut in 8 pieces
- Salt
- 1 cup dry red wine
- 1 cup venison, game or beef stock
- 2 tablespoons red currant jam
- 2 tablespoons brandy
- 2 tablespoons gin
- 1 tablespoon grapeseed oil
- 2 tablespoons unsalted butter
Method
- 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 saute 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.
