Pan-Seared Venison with Juniper and Red Wine Sauce
Description
Ingredients
- 400 g (14 oz) venison steaks or medallions
- 1 tbsp juniper berries, lightly crushed
- 1 tbsp butter
- 1 tbsp olive oil
- 1 shallot, finely chopped
- 100 ml (about 1/2 cup) red wine
- 100 ml beef stock
- 2 tbsp heavy cream
- Salt and black pepper to taste
Instructions
- Pat the venison dry and season with salt, pepper, and crushed juniper berries.
- Heat butter and olive oil in a skillet over medium-high heat.
- Sear the venison 2-3 minutes per side for medium-rare. Remove and let rest.
- Sauté the shallot in the same pan for 1-2 minutes.
-
Add:
Let reduce by half.
- Stir in heavy cream, simmer until slightly thickened. Adjust seasoning.
- Slice the venison and serve with the sauce. Pairs well with roasted root vegetables or mashed potatoes.
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