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 .
  • Boil small size red potatoes and or yellow dutch (8 oz) 15-20 min. Drain, cool. cut into bite size pieces.
  • ¼ cup minced Clausen dill pickles (1 large) &  1 tsp juice.
  • Hard boil 2 eggs (bring to boil, remove from heat, let sit in boiled water 12-15 minutes).
  • ¼C minced red onion
  • 1 TB parsley minced 
  • ¼ C celery (1 piece) minced.
  • ¼C creme fraiche (plus more if needed or maybe a dollop of mayo)
  • Coleman’s dry mustard a pinch to  ½ tsp
  • white pepper, salt
  • adjust ingredients, add more if needed to taste.

Sunset 2011, made this for Thanksgiving. 8 Svgs. Preheat oven 400°

  • 4 Lbs fingerling potatoes, halved if large.(Makah Ozetta)
  • 12 oz red pearl onions

Bring potatoes to a boil in pot salted water, simmer until tender (10-15 min). Drain and put into bowl. Blanch onions in boiling water 2 mins, rinse to cool, then peel.

  • 2 Tbs unsalted butter, melted
  • 2 Tbs extra virgin olive oil
  • 1 tsp salt (Maldon flakes)
  • 1/2 tsp pepper

Add butter, oil & spices to potatoes & onions, stir. Divide onto two baking sheets, bake, stir occasionally about 25 minutes. (Until potatoes are tender & golden.) Transfer to shallow serving dish.

  • 1/4 C Crème fraîche
  • 1/4 C heavy cream
  • 1/4 C chopped chives
  • 4 oz bacon (cooked until crisp, chpd fine)
  • 1/4 tsp salt and 1/8 tsp pepper

Beat creams together with electric mixer until stiff peaks form. Stir in chives, bacon and S&P. Top potatoes with ceam mixture, stir to coat.