Spice-Crusted Venison Medallions With Juniper Sauce Recipe

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 saut 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.

Restaurant: Caf Gray via the New York Times

Per Serving (excluding unknown items): 238 Calories; 11g Fat (59.7% calories from fat); 14g Protein; 3g Carbohydrate; trace Dietary Fiber; 64mg Cholesterol; 70mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 2 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0