Type to search

Fresh raw beef medallions on cooking paper with basil leaves

Venison Medallions with Juniper Demi-Glace

Serves 2 – 4


  • 2 pounds venison top round (upper leg meat)
  • 1 quart chicken stock (preferably homemade)
  • 1/2 cup gin
  • 1/4 cup juniper berries, crushed
  • 2 cinnamon sticks
  • 1 tablespoon allspice, whole
  • 2 tablespoons butter
  • 1 1/2 tablespoons flour
  • 1 tablespoon cooking oil
  • salt and pepper to taste


Preheat oven to 325 ̊F

  1. In a large saucepan, bring chicken stock to a boil over high heat.
  2. Add the gin, juniper berries, allspice and cinnamon. Continue to boil over high heat until mixture is reduced to 1 cup.
  3. Strain sauce through a fine strainer.
  4. In another saucepan, melt 1 tablespoon of butter over medium heat. Whisk in flour and cook for one minute. While whisking, add strained sauce and cook until thickened.
  5. Whisk in the remaining tablespoon of butter, remove pan from heat and reserve.
  6. Cut the venison lengthwise along the grain of the meat into 4 equal portions that are long and skinny. Season generously with salt and pepper to taste.
  7. Heat a large, ovenproof sauté pan over high heat and add cooking oil. Place pieces of venison into the pan and cook, turning occasionally, until the pieces are evenly browned.
  8. Place the pan in the oven and roast until the internal temperature of the venison is 125 ̊F (medium rare).
  9. When finished, remove pan from oven and let rest 5 minutes.

To serve, slice the meat across the grain into 1/2- to 3/4-inch-thick slices. Serve with sautéed spinach, mashed potatoes and reserved sauce.

Hudson Valley Restaurant Week is back this April 8-21!