Venison Medallions With Juniper And Orange

More from this source
Epicurious
Nutrition per serving    (USDA % daily values)
CAL
575
FAT
140%
CHOL
53%
SOD
17%

Comments

Add a comment

Ingredients for 8 servings

7 tablespoons Irish butter such as Kerrygold, softened*

1 tablespoon drained green peppercorns in brine, coarsely chopped

1 garlic clove, minced

1 teaspoon freshly squeezed orange juice

1 teaspoon honey

1/2 teaspoon kosher salt

1 cup olive oil

1 tablespoon plus 1 teaspoon orange zest (from 2 oranges)

4 sprigs fresh sage, minced

1 teaspoon freshly ground black pepper

16 juniper berries, crushed with the backside of a knife

16 (3 1/2-ounce) venison medallions (each about 1/2- to 3/4-inch thick)**

*Available at specialty foods shops. If unavailable, substitute regular unsalted butter and add 1 additional teaspoon kosher salt.

**Available at www.dartagnan.com.

You might also like

Pan Seared Elk Backstrap Recipe
Rasa Malaysia
Medallions Of Venison With Bramble Jelly Or Bla...
Foodista.com
Grilled Apple Bbq Pork Tenderloin Medallions
Closet Cooking
Orange-Honey Glazed Pork Medallions
The Foodies' Kitchen
Medallions Of Chicken With Jamaican Sauce
The Dr. Oz Show
A Not-Boring Pork Tenderloin Recipe
Food Republic
Pork Medallions With Mustard-Caper Sauce
Simply Recipes
Beef Medallions With Madeira Mushroom Sauce And...
Food52
Pat Lafrieda's Filet Mignon Steak Sandwich Recipe
Food Republic
Roasted Lamb Medallions With Maitake Mushrooms,...
Food52