Coopershill Venison Medallions

submitted by Coopershill

Irish Cuisine
Entrees

Serves: 4

Preparation Time: 10 mins

Recipe Credit: Christina McCauley

Ingredients :

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Chef Bio :

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Christina McCauley is the accomplished chef, born and raised in Strandhill, Co. Sligo who is responsible for the incredible food enjoyed by all who visit. Christina trained under Darina Allen at the Ballymaloe cookery school and works with the acclaimed Cavan chef, Neven Maguire, during the Coopershill closed season.

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Description :

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Venison Medallions with a Creamy Juniper sauce

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Instructions :

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If using fillet trim off the chain and remove the outer membrane. Slice the venison into 3cm. thick - melt the butter in a frying pan; cook for 1 minute on each side - for rare medallions - or a little longer if required.  Remove from pan and keep warm allowing the meat to rest.

 

In the same pan, add garlic and juniper berries, stir for 1/2 a minute, and then pour in the Gin and immediately set alight (flambe), stand back as you set alight to the gin as the flame goes quite high! Stir until flame dies, and then add tomato puree and cream.  Allow to thicken, season with salt and pepper and place sauce on the plate with medallions on the sauce.   Serve with vegetables of your choice.