- What if the meat has dried out?
- Unfortunately, overcooked venison is hard to save. Try cutting it into thin slices and serving with plenty of sauce to replace some moisture.
- I don't have juniper berries, what can I substitute?
- You can try a little rosemary or gin, but the unique flavour of juniper is hard to fully replace.
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Venison loin with juniper sauce
Venison loin is the queen of game dishes: elegant, lean meat that does not tolerate overcooking. In this recipe, we bring together the flavours of the forest: the resinous, pine-like aroma of juniper berries and the tannins of red wine perfectly counterbalance the sweetness of the meat. A true festive dish that can be prepared to restaurant quality at home.
Ingredients
600
g
Venison loin (silverskin removed)
10
g
Dried juniper berries
200
ml
Dry red wine (e.g., Cabernet Sauvignon)
250
ml
Beef stock
2
heads
Shallots
2
cloves
Garlic
50
g
Cold butter
30
ml
Olive oil
5
g
Fresh thyme
10
g
Salt
5
g
Freshly ground black pepper
5
ml
Double cream
Shopping List (0)
Equipment Needed
- Frying pan (preferably steel or cast iron): For creating the perfect crust.
- Pestle and mortar: For freshly crushing spices.
- Whisk: For making the sauce silky.
Allergen Information
Milk (butter, cream)
Sulphites (wine)
Instructions
1
✓
Take the meat out of the fridge 30 minutes before cooking. Roughly crush the juniper berries in a mortar, then rub them into the meat along with salt and pepper.
Tip: Meat at room temperature cooks more evenly. It's worth warming the juniper slightly in a dry pan before use.
2
✓
Heat the oil in the pan until smoking. Sear the meat for 2-3 minutes on each side until it has a nice dark brown crust, then remove to a plate and cover with foil.
Tip: Do not pierce the meat with a fork, or the valuable juices will run out! Use tongs.
3
✓
In the remaining fat, sauté the finely chopped shallots and garlic over medium heat.
Tip: The brown bits stuck to the bottom of the pan are flavour bombs, don't leave them there! [These are caramelised proteins and sugars.]
4
✓
Pour in the red wine and scrape up the browned bits with a wooden spoon. Boil over high heat until reduced by half.
Tip: Reducing concentrates the flavours and thickens the sauce.
5
✓
Add the stock and thyme, then continue to boil until it reaches a sauce consistency. Then stir in the cream.
Tip: The cream adds smoothness and binds the flavours.
6
✓
Remove from the heat and whisk in the cold butter cube by cube until melted and the sauce becomes glossy.
Tip: The cold butter emulsifies the sauce (monter au beurre), making it velvety and thick. [This is the mounting technique.]
7
✓
Slice the rested meat (it should be pink inside) and drizzle with the hot, fragrant sauce.
Tip: During resting, the fibres relax, and the juices, which migrated to the centre of the meat due to heat, redistribute.
Recipe FAQ
Ingredients
- 600 g Venison loin (silverskin removed)
- 10 g Dried juniper berries
- 200 ml Dry red wine (e.g., Cabernet Sauvignon)
- 250 ml Beef stock
- 2 heads Shallots
- 2 cloves Garlic
- 50 g Cold butter
- 30 ml Olive oil
- 5 g Fresh thyme
- 10 g Salt
- 5 g Freshly ground black pepper
- 5 ml Double cream