Venison Medallions with Juniper Berry Sauce

Venison Medallions with Juniper Berry Sauce
DifficultyBeginner

This elegant game dish pairs tender venison medallions with a deep, aromatic sauce infused with juniper berries, red wine, and herbs. Juniper adds a subtle piney warmth that complements the richness of venison beautifully, creating a dish that’s earthy, bold, and perfect for autumn or winter dining.

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Yields4 Servings
Prep Time20 minsCook Time25 minsTotal Time45 mins
For the Venison
 1 ½ lbs venison loin or tenderloin, trimmed and cut into medallions (~1½ inches thick)
 Salt and freshly ground black pepper
 1 tbsp olive oil or clarified butter (for searing)
 1 tbsp butter (for basting)
 1 sprig rosemary or thyme (optional, for basting)
For the Juniper Berry Sauce
 1 small shallot, finely minced
 1 clove garlic, minced
 8 juniper berries, lightly crushed
 ½ cup dry red wine (Pinot Noir, Syrah, or Merlot)
 ½ cup beef or venison stock
 1 tbsp redcurrant jelly or cranberry preserve
 1 tsp Dijon mustard (optional)
 1 tbsp unsalted butter (to finish)
 Salt and black pepper, to taste
Prep the Venison
1

  1. Bring medallions to room temperature 30 minutes before cooking.

  2. Pat dry and season generously with salt and pepper.

Sear the Venison
2

  1. Heat olive oil or clarified butter in a skillet (preferably cast iron) over medium-high heat.

  2. Sear medallions for 2–3 minutes per side, depending on thickness, until golden brown.

  3. During the last minute, add 1 tbsp butter and rosemary to the pan; spoon the foaming butter over the medallions (basting).

  4. Internal temperature should reach 125–130°F (52–54°C) for medium-rare.

  5. Remove and rest the meat for 5–10 minutes, tented with foil.

Make the Juniper Sauce
3

  1. In the same skillet (pour off excess fat if needed), lower heat to medium.

  2. Add shallot, garlic, and juniper berries. Sauté for 1–2 minutes until fragrant.

  3. Deglaze with red wine, scraping up any browned bits.

  4. Add stock and simmer until reduced by half.

  5. Stir in redcurrant jelly and Dijon mustard (if using).

  6. Whisk in butter off the heat for a smooth, glossy finish.

  7. Season with salt and pepper to taste. Strain if desired for a refined sauce.

To Serve
4

  • Slice or plate venison medallions and spoon juniper berry sauce over the top.

  • Garnish with:

    • Crushed juniper berries (optional)

    • Microgreens or a sprig of rosemary

Perfect sides:

  • Pommes purée or celeriac mash

  • Butter-roasted root vegetables

  • Braised red cabbage or caramelized Brussels sprouts

Variations
5

  • Swap juniper berries for black peppercorns and rosemary if unavailable

  • Add a splash of port or brandy for deeper sauce complexity

  • Use duck breast or beef tenderloin if venison is unavailable

Pairing Suggestions
6

  • Red wine: Rhône Syrah, Pinot Noir, or Cabernet Franc

  • Non-alcoholic: Tart cherry juice spritzer or juniper-spiced mocktail

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Ingredients

For the Venison
 1 ½ lbs venison loin or tenderloin, trimmed and cut into medallions (~1½ inches thick)
 Salt and freshly ground black pepper
 1 tbsp olive oil or clarified butter (for searing)
 1 tbsp butter (for basting)
 1 sprig rosemary or thyme (optional, for basting)
For the Juniper Berry Sauce
 1 small shallot, finely minced
 1 clove garlic, minced
 8 juniper berries, lightly crushed
 ½ cup dry red wine (Pinot Noir, Syrah, or Merlot)
 ½ cup beef or venison stock
 1 tbsp redcurrant jelly or cranberry preserve
 1 tsp Dijon mustard (optional)
 1 tbsp unsalted butter (to finish)
 Salt and black pepper, to taste
Venison Medallions with Juniper Berry Sauce
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