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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