Name: Venison Medallions with Gin and Juniper
Ingredients: 2 lb Meaty venison bones; 2 c Dry red wine; 1 c Chopped tomato; 1 c Dry gin; 1/2 c Diced shallots; 6 Juniper berries, crushed; 4 Black peppercorns; 1 Bay leaf; 1/4 c Dijon mustard; 1 1/2 lb Venison loin; 1/4 ts Salt; 1/4 ts Pepper; 2 tb Olive oil; 1/2 c Dry gin

God never pursues His glory at the expense of the good of His people, nor does He ever seek our good at the expense of His glory. He has designed His eternal purpose so that His glory and our good are inextricably bound together. What comfort and encouragement this should be to us. If we are going to learn to trust God in adversity, we must believe that just as certainly as God will allow nothing to subvert His glory, so He will allow nothing to spoil the good He is working out in us and for us.

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
Meats	Dutch	Meats	6	Servings

INGREDIENTS

2	lb	Meaty venison bones
2	c	Dry red wine
1	c	Chopped tomato
1	c	Dry gin
1/2	c	Diced shallots
6		Juniper berries, crushed
4		Black peppercorns
1		Bay leaf
1/4	c	Dijon mustard
1 1/2	lb	Venison loin
1/4	ts	Salt
1/4	ts	Pepper
2	tb	Olive oil
1/2	c	Dry gin

INSTRUCTIONS

Cook bones in a large Dutch oven over medium-high heat 8 minutes or until
very brown, stirring occasionally. Add wine and next 6 ingredients; stir
well, and bring to a boil.
Reduce heat to medium, and cook, uncovered, 45 minutes or until stock is
reduced to 1-1/4 cups.
Strain stock through a sieve into a bowl; discard solids. Add mustard to
stock; stir well, and set aside.
Trim fat from venison.
Sprinkle salt and pepper over venison.
Heat oil in a large nonstick skillet over medium-high heat. Add venison,
and cook 15 minutes or until a meat thermometer registers 140 degrees
(medium-rare), browning venison on all sides. Remove venison from skillet;
set aside, and keep warm.
Wipe drippings from skillet with a paper towel.
Add 1/2 cup gin to skillet; cook over low heat until warm. Ignite with a
long match. Add stock to skillet; bring to a boil. Yield: 6 servings
(serving size: 3 ounces venison and 1/4 cup sauce).
Per serving: 797 Calories; 21g Fat (33% calories from fat); 81g Protein;
18g Carbohydrate; 217mg Cholesterol; 1382mg Sodium
NOTES : Lone Mountain's Executive Chef Gerard Van Mourik cooks down the
stock to maximize the flavor and eliminate the need to add fat to make a
smooth sauce. Cut venison into 1/8-inch-thick slices, and arrange slices on
top of sauce. To serve, spoon sauce on individual plates.
Recipe by: Cooking Light, Jan/Feb 1995, page 45
Posted to MC-Recipe Digest V1 #394 by igor@digex.net on Jan 28, 1997.

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