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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Venison Medallions with Gin and Juniper

Source: dLife

Tender venison medallions with a juniper berry and gin sauce.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	620.9

Total Carbs	7.6 g

Dietary Fiber	0.5 g

Sugars	1.7 g

Total Fat	11.9 g

Saturated Fat	3.5 g

Unsaturated Fat	1.9 g

Potassium	1119.1 mg

Protein	69.6 g

Sodium	493.4 mg

Dietary Exchanges 11.9 Fat, 0.6 Vegetables, 9.8 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

2.0
2 lb Venison, raw 2.0
2 cup red wine 1.0
1 cup chopped tomato 1.0
1 cup Gin, 80 proof 0.5
0 1/2 cup shallots, chopped 2.0
2 tbsp juniper berries 1.0
1 tbsp black peppercorns 1.0
1 each bay leaf 0.25
0 1/4 cup dijon mustard 1.5
1 1/2 lb Venison, raw 0.25
0 1/4 tsp salt 0.25
0 1/4 tsp black pepper 2.0
2 tbsp olive oil 0.5
0 1/2 cup Gin, 80 proof

Directions

Cook bones in a large pot for 8 minutes over medium-high heat. Stir in wine, tomato, gin, shallots, juniper berries, peppercorns, and bay leaf and cook 45 minutes over medium heat or until liquid is reduced to 1 1/4 cups. Drain broth through a fine chinois set over a bowl and dispose of the solids. Mix mustard into liquid and reserve.
Cut off any excess fat from the venison and season with salt and pepper. Pour oil in a frying pan and heat over medium-high heat. Cook venison 15 minutes, flipping to brown all sides. Take venison out of pan and reserve in a warm place.
Pour 1/2 cup gin into pan and cook over low heat until warmed through. Ignite gin with a match to burn off excess alcohol. Mix in reserved broth and let boil. Serve sauce over venison.