Venison Medallions With Juniper And Orange Recipe

Name: Venison Medallions With Juniper And Orange
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 tablespoons Irish butter such as Kerrygold, softened*; 1 tablespoon drained green peppercorns in brine, coarsely chopped; 1 garlic clove, minced; 1 teaspoon freshly squeezed orange juice; 1 teaspoon honey; 1/2 teaspoon kosher salt; 1 cup olive oil; 1 tablespoon plus 1 teaspoon orange zest (from 2 oranges); 4 sprigs fresh sage, minced; 1 teaspoon freshly ground black pepper; 16 juniper berries, crushed with the backside of a knife; 16 (3 1/2-ounce) venison medallions (each about 1/2- to 3/4-inch thick)**; **Available at; .

Servings: persons

7 tablespoons Irish butter such as Kerrygold, softened*
1 tablespoon drained green peppercorns in brine, coarsely chopped
1 garlic clove, minced
1 teaspoon freshly squeezed orange juice
1 teaspoon honey
1/2 teaspoon kosher salt
1 cup olive oil
1 tablespoon plus 1 teaspoon orange zest (from 2 oranges)
4 sprigs fresh sage, minced
1 teaspoon freshly ground black pepper
16 juniper berries, crushed with the backside of a knife
16 (3 1/2-ounce) venison medallions (each about 1/2- to 3/4-inch thick)**
**Available at
.

1
In food processor, combine all ingredients and pulse until well combined. Transfer to large sheet of wax paper and roll into 5-inch-long log. Wrap in wax paper and refrigerate at least 1 hour to allow flavors to develop.
2
In large glass baking dish, whisk together olive oil, orange zest, sage, pepper, and juniper berries. Add venison medallions and turn to coat. Let stand at room temperature at least 1 hour, turning meat occasionally.
3
Over moderate heat, heat large heavy skillet until hot. Add 4 venison medallions and cook until undersides are well browned, about 3 minutes. Turn over and cook to desired doneness (thermometer inserted into center will register 120u00b0F for medium-rare), about 2 to 3 minutes for medium-rare. Transfer to platter and cover loosely with foil. Repeat with remaining medallions, cooking 4 at a time. Slice log of butter into 8 coins. Divide medallions among 8 plates and top each serving with 1 coin. Serve immediately.

751

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 7 tablespoons Irish butter such as Kerrygold, softened*, 1 tablespoon drained green peppercorns in brine, coarsely chopped, 1 garlic clove, minced, 1 teaspoon freshly squeezed orange juice, and more.

Yes, Venison Medallions With Juniper And Orange falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Venison Medallions With Juniper And Orange

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