INGREDIENTS

INSTRUCTIONS

Pull the grapefruit apart into segments. 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.  Break
up the segments into juice pods and set them aside. Trim the  venison
of any tendons or cartilage and slice across the grain into  1/2-inch
slices. 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. Season generously with salt and pepper. Preheat an  oven to the
lowest heat and place a heat proof platter inside. In a  large, heavy
skillet heat the olive oil over high heat (you may need  to do this in
batches). 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). Transfer the scallops to the  platter in the oven and
cover loosely with a piece of aluminum foil.  Wipe the skillet clean
and, over medium heat, melt 3 tablespoons of  the butter. Add the
shallots and cook for 2 to 3 minutes, or until  softened. Add the gin
and simmer until the pan is almost dry. Add the  juniper berries,
venison or beef stock, salt, and cracked pepper.  Increase the heat to
high and simmer until the liquid has reduced by  half. Add the
remaining pieces of cold butter, remove the pan from  the heat, and
whisk until the sauce is emulsified. Taste for  seasoning and stir in
the grapefruit pieces. Place one or two venison  scallops on each plate
and spoon some of the sauce over the top.  Serve at once. This recipe
yields 6 to 8 servings.  Recipe Source: TOO HOT TAMALES with Susan
Feniger and Mary Sue  Milliken From the TV FOOD NETWORK - (Show #
TH-6203 broadcast  02-20-1997) Downloaded from their Web-Site -
http://www.foodtv.com  Formatted for MasterCook by MR MAD, aka Joe
Comiskey -  jpmd44a@prodigy.com  02-26-1997  Recipe by: Susan Feniger
and Mary Sue Milliken  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 205
Calories From Fat: 61
Total Fat: 6.9g
Cholesterol: 88.5mg
Sodium: 265.5mg
Potassium: 416.6mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 23.8g