Spice-Crusted Venison Medallions With Juniper Sauce
Updated Nov. 5, 2025
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon coriander seeds
- 2teaspoons cumin seeds
- 2teaspoons whole allspice
- 2teaspoons dried juniper berries
- 1teaspoon black peppercorns
- 1pound venison loin, silver skin removed, cut in 8 pieces
- Salt
- 1cup dry red wine
- 1cup venison, game or beef stock
- 2tablespoons red currant jam
- 2tablespoons brandy
- 2tablespoons gin
- 1tablespoon grapeseed oil
- 2tablespoons unsalted butter
Nutritional analysis per serving (4 servings)
345 calories; 13 grams fat; 5 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 3 grams polyunsaturated fat; 12 grams carbohydrates; 1 gram dietary fiber; 6 grams sugars; 26 grams protein; 630 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pulverize coriander seeds, cumin seeds, allspice, 1 teaspoon juniper berries and ½ teaspoon black peppercorns in a spice grinder or mortar. Season venison with salt, and coat with ground spices. Set aside.
- Step 2
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.
- Step 3
Just before serving, heat grapeseed oil in a heavy skillet. Add venison and sauté 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.
- Step 4
Over low heat, swirl butter into sauce with a whisk. Transfer venison to plates, and spoon sauce around.
Private Notes
Comments
This is a wonderful combination of flavors to complement the earthy taste of venison. I normally follow directions precisely (at least the first time), but I made two modifications here. I cooked the sauce down to less than the recommended scant cup to make it thicker. More important, a pound of venison loin cut into eight pieces does not need 10 minutes even at medium heat to get to medium rare. Mine was done in half that time, and you surely don't want to overcook venison.
I used this recipe of the jus xmas 2023
Agree on shorter cooking time and
Cooking time is too long for medium rare.