Recipe: Aromatic Lavender Venison

Posted on Dec 18, 2008 in Recipes

I almost forget to post this recipe! Here you are the delicious venison dish for you. I am going to prepare it this coming weekend….and serve it with Spanish red wine made of Garnacha grape.

1 1/3 pounds venison loin

5 juniper berries, ground

8 black peppercorn, ground

1 teaspoon dried lavender flowers

2 tablespoons sweet sherry

1 tablespoon olive oil

Salt to taste

Mix the juniper berries, peppercorn, lavender and sherry in a bowl and marinate the meat for 5 hours. Clean the meat with paper towel and then rub with olive oil. Salt the meat and cook, medium rare, in a heated skillet. Rest the cooked meat 5 minutes before slicing.


2 tablespoons olive oil

1 medium onion, chopped

2 tablespoons sweet wine

12 tablespoons dry sherry

1 cup meat stock, preferably homemade

1/2 teaspoon lavender flowers

Pepper and salt to taste

Heat a saucepan, add the olive oil and cook onion until browned. Add the sweet wine and sherry and bring it to a simmer. Add the stock, lavender and pepper and salt to taste. Cook the sauce for 40 minutes. Press the sauce through a fine sieve. Return the sauce to the saucepan, remove excess oil and add salt if necessary. Serve the sauce with sliced venison.