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.
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!
