Venison Medallions with Juniper
8 venison medallions
1 couple of fresh thyme, leaves picked
8 juniper berries
10 black peppercorns
3-4 Tbsp Avocado Oil
3-4 shallots, peeled & finely sliced
3 garlic cloves, peeled & finely sliced
1 ½ cup merlot wine
Knob of butter
Handful of blueberries
Sea salt to taste
- In a pestle, mortar bash, and grind thyme, juniper berries, and black peppercorns. Loosen the herbal products and spice combine with avocado oil to produce a paste. Pat the venison dried out with home papers. Rub on herb paste & retain in the refrigerator till needed.
- Take the venison out of the refrigerator thirty minutes before cooking to talk about room temperature.
- More than a medium-high temperature place medallions into a big oiled pan for 2-3 mins each side (based on size). Reserve to rest on a plate for 3-4 mins, covered with tin foil.
- In the same pan, decrease the heat; put in a splash of high-temperature oil. Put shallots and garlic and carefully fry before go translucent and soft about three minutes. Be careful, not too brownish. Turn up the heat and add your wine and reduce by 1 / 2. Add blueberries for 2 mins, then remove from temperature and put in a knob of butter and swirl the pan around before sauce goes shiny—Season to taste.