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Venison Medallions with Gin and Juniper
Source: dLife

Tender venison medallions with a juniper berry and gin sauce.

Prep Time: 30 minutes
Cook Time: 15 minutes
Difficulty: Intermediate

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
1 1/2 Fat , 1 Vegetables , 10 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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2 lb  Venison, raw
2 cup  red wine
1 cup  chopped tomato
1 cup  Gin, 80 proof
0 1/2 cup  shallots, chopped
2 tbsp  juniper berries
1 tbsp  black peppercorns
1 each  bay leaf
0 1/4 cup  dijon mustard
1 1/2 lb  Venison, raw
0 1/4 tsp  salt
0 1/4 tsp  black pepper
2 tbsp  olive oil
0 1/2 cup  Gin, 80 proof
  1. 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.
  2. 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.
  3. 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.

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