Venison Loin with Juniper Sauce
Venison loin with juniper sauce is a sophisticated and impressive dish that beautifully showcases the unique flavors of wild game. The aromatic combination of crushed juniper berries and rich red wine creates a fragrant and deeply flavorful sauce that perfectly complements the tender and lean venison loin. This recipe is an excellent choice for special occasions, dinner parties, or any time you want to treat yourself and your guests to a truly gourmet meal that is both memorable and delicious.
Ingredients for this recipe
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
Season the venison loin generously with salt and freshly ground black pepper. Crush the juniper berries using a mortar and pestle or the flat side of a knife, then rub them all over the meat.
2
Heat olive oil in a large skillet over medium-high heat. Sear the venison loin on all sides for 2-3 minutes per side, until a deep golden-brown crust forms. Remove from the skillet and set aside to rest.
3
In the same skillet, melt butter over medium heat. Add the finely chopped shallots and minced garlic and sauté until softened and fragrant, about 2-3 minutes.
4
Deglaze the skillet with red wine, scraping up any browned bits from the bottom of the pan. Add the beef stock and fresh thyme sprigs, then bring to a simmer. Reduce the heat and let the sauce simmer for about 10-15 minutes, or until it has reduced by half and slightly thickened.
5
Stir in the heavy cream and season to taste with salt and pepper. Simmer for another 2-3 minutes, allowing the sauce to thicken further.
6
Return the seared venison loin to the skillet. Spoon the juniper sauce generously over the meat. Cook for 1-2 minutes, just until the venison is warmed through. Be careful not to overcook the venison.
7
Remove the venison loin from the skillet and let it rest for a few minutes before slicing against the grain. Serve immediately, drizzled with the juniper sauce. Excellent served with roasted root vegetables or creamy mashed potatoes.
