Olsson Recipes

Serves 4, Belgian recipe. Use large cast iron pan. Ryan Haupt made this QED!

also check out  http://honest-food.net/category/northern-european/

Serve with pinot noir /gamay / chianti.

• 1 ½ LB venison backstrap or loin (filet mignon or pork loin). Salt and rest at room temp for 30 min.
• 3 TB butter
• Pomegranate seeds for garnish

SAUCE

• 1 shallot minced
• 1 shot (1.5 ounces) of gin
• ¼ C demi-glace or reduced beef broth
• 1 tsp ground juniper berries
• 2 tsp fresh rosemary chopped
• ½ C sour cream or creme fraîche

COOKING

• Heat butter in pan, med-hi. Sear venison on each side, 3-4 min per side depending on how thick the loin. Remove from pan and let it rest on cutting board.
• Add shallot to pan, saute for 2 min. Turn off heat, add gin. High heat, stir with wooden spoon to deglaze pan.
• Add rosemary and  crushed juniper, then demi-glace broth. Cook down until reduced (4-5 min until spoon leaves a trail).
• Turn off heat. When stops bubbling, add creme fraîche.
• Slice venison loin into medallions, lay down some sauce, place medallions on top. Add fresh cracked pepper and pomegranates .