Recipe - Venison Medallions With Cherry-Wine Sauce

2 pound Meaty venison bones
2 cup Dry red wine
1 cup Chopped tomato
1 cup Dry gin
One half cup Diced shallots
6 Juniper berries, crushed
4 Black peppercorns
1 Bay leaf
One fourth cup Dijon mustard
1 One half pound Venison loin
One fourth teaspoon Salt
One fourth teaspoon Pepper
2 tablespoon Olive oil
One half cup Dry gin

Cook bones in a large Dutch oven over mediumhigh heat 8 minutes or until
very brown, stirring occasionally. Add wine and next 6 ingredients; stir
well, and bring to a boil.

Reduce heat to medium, and cook, uncovered, 45 minutes or until stock is
reduced to 1One fourth cups.

Strain stock through a sieve into a bowl; discard solids. Add mustard to
stock; stir well, and set aside.

Trim fat from venison.

Sprinkle salt and pepper over venison.

Heat oil in a large nonstick skillet over mediumhigh heat. Add venison,
and cook 15 minutes or until a meat thermometer registers 140 degrees
(mediumrare), browning venison on all sides. Remove venison from skillet;
set aside, and keep warm.

Wipe drippings from skillet with a paper towel.

Add One half cup gin to skillet; cook over low heat until warm. Ignite with a
long match. Add stock to skillet; bring to a boil. Yield: 6 servings
(serving size: 3 ounces venison and One fourth cup sauce).

Per serving: 797 Calories; 21g Fat (33% calories from fat); 81g Protein;
18g Carbohydrate; 217mg Cholesterol; 1382mg Sodium

NOTES : Lone Mountain's Executive Chef Gerard Van Mourik cooks down the
stock to maximize the flavor and eliminate the need to add fat to make a
smooth sauce. Cut venison into 1/8inchthick slices, and arrange slices on
top of sauce. To serve, spoon sauce on individual plates.
Recipe by: Cooking Light, Jan/Feb 1995, page 45

Posted to MCRecipe Digest V1 #394 by igor@digex.net on Jan 28, 1997.