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Cooking with Gin: Venison

with Juniper Sauce...

· Cooking with Gin,Juniper Sauce,Venison and Juniper

Serves 4

4 Venison Steaks (125g each)

4 Venison Sausages (optional)

25g Butter

10 Juniper Berries - crushed

4 Rosemary Sprigs

For the sauce:

1 OXO 'Herbs & More' stock pot (Rosemary & Red wine - or make your own stock with vegetables & red wine, rosemary, seasoning & reduce down)

100ml Gin

100ml Creme Fraiche

4 Rosemary Springs

15 Juniper Berries - crushed

Black Pepper

Sausages:

Put the Venison sausages on 190 / 170 for fan oven for 30 minutes. Now, make a Gin & Tonic - enjoy it, you've time to wait 15 minutes (unless you're preparing fresh stock!).

Sauce:

In a pan put in OXO stock pot (OK this is a gin 'cookery' blog, but we all like a short cut), Juniper Berries, Rosemary, and Gin on a low heat stirring to dissolve the stock. (I found the OXO pot very salty so didn't add more salt.) Cover and simmer, when reduced to a syrupy consistency add Creme Fraiche and keep on the heat while you cook the venison.

Venison:

In a griddle pan, add juniper berries and melt butter. Season the meat and rub with Rosemary - place in hot pan, cooking for 2 minutes on each side - for a medium rare steak. Cut and leave to rest for bloods to drain.

Venison in Juniper Sauce
How do you cook Venison?
Venison in gin sauce

Plate up your veg (served here with mashed potato, carrots & flowering sprouts), and sausages followed by venison and cover with juniper sauce. 

Get tickets to The Gin Whore Tour - enjoy tasting 4 gins & plenty of giggles at a venue near you!

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