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 .
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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.