Venison Medallions juniper sauce
December 23, 2016
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 .
Sloe Gin cocktails
December 30, 2015
combine & mix in glass/shaker full of ice, strain.
Hermione
- 1.5 oz sloe gin (high end .. Plymouth / Sipsmith)
- 1 oz gin (0.5-1 oz)
- .75 oz Pama pomegranate liquer
- .5 oz red grapefruit juice
- 1.5 oz brut champagne
Sloe Gin Fizz
- 2 oz high end sloe gin
- 1 tsp simple syrup
- club soda
- ice
- lemon juice/wedge lemon
Lillet Cocktail
February 27, 2014
Liberté – celebrate Bastille Day
- 3 oz Lillet blanc (or Cocchi Americano for more quinine taste)
- 1 oz Hendrick’s gin
- 2 dashes Fess orange bitters
- twist orange peel
Liquids over ice, strain into cocktail glass, garnish with twisted orange peel.
Genevrier des Sud
February 27, 2014
Genévrier … NYT 2013
- pinch of ground cadamom
- 2 oz Hendricks Gin
- Tonic water
- slice grapefruit
- 1 basil leaf (clapped/pressed to release flavor)
Fill tall cocktail glass with ice, add cardamom, gin, top with tonic water.
Garnish with grapefruit slice and basil leaf.