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1
Pull the grapefruit apart into segments.
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2
Using the tip of a small, sharp knife, loosen the white membrane surrounding each segment and pull it away, trying not to pierce any of the little juice pods.
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3
Break up the segments into juice pods and set them aside.
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4
Trim the venison of any tendons or cartilage and slice across the grain into 1/2 inch slices.
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5
Place each one between 2 layers of plastic wrap and flatten by pounding with the flat side of a mallet until just over 1/4 inch thick.
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6
Season generously with salt and pepper.
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7
Preheat an oven to the lowest heat and place a heat proof platter inside.
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8
In a large, heavy skillet heat the olive oil over high heat (you may need to do this in batches).
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9
Quickly sear the venison scallops for about 1 minute on each side, then reduce the heat and cook for 1 minute more, until done to your liking (if the venison is cooked beyond the medium rare stage, it will be tough.)
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10
Transfer the scallops to the platter in the oven and cover loosely with a piece of aluminum foil.
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11
Wipe the skillet clean and, over medium heat, melt 3 tablespoons of the butter.
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12
Add the shallots and cook for 2 to 3 minutes, or until softened.
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13
Add the gin and simmer until the pan is almost dry.
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14
Add the juniper berries, venison or beef stock, salt, and cracked pepper.
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15
Increase the heat to high and simmer until the liquid has reduced by half.
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16
Add the remaining pieces of cold butter, remove the pan from the heat, and whisk until the sauce is emulsified.
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17
Taste for seasoning and stir in the grapefruit pieces.
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18
Place one or 2 venison scallops on each plate and spoon some of the sauce over the top.
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19
Serve at once.
