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.
Sauce:
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.