Robust, tender venison—this meal is the painting of winter: bracing juniper berries, velvety beurre rouge, studded with scarlet sour cherries and green peppercorns. All this, nestled onto snowy peaks of buttery sour cream mash.


Read my Holiday/Winter 2015 issue!

Serves 4

You will need:
For the venison:
1 venison backstrap (or 1 grass fed milet mignon), cut in half
1 tablespoon juniper berries, crushed with a mortar and pestle
sea salt and freshly cracked pepper, to taste
good olive oil


For the Beurre Rouge:
1/c up Carpano Antica vermouth
2/3 cup dried sour cherries, coarsely chopped
3/4 cup beef stock
2 tablespoons green peppercorns in brine, drained
2 shallots, sliced into thin rings
1 tablesoon red wine vinegar
2 tablespoons grass-fed butter, in small cubes
 


  1. Pat the venison dry.
  2. Coat all sides in crushed juniper berries and season with salt and pepper.
  3. Set aside to marinade for 20 minutes.
  4. In a small saucepan, heat Carpano Antica until steam rises, remove from heat, and add sour cherries. Set aside to steep.
  5. In a cast iron skillet over medium-high heat, add a glug of olive oil and hard sear the two backstrap segments for 5–7 minutes each side for medium rare.
  6. Remove from heat and tent with foil while meat rests.
  7. Deglaze the pan with red wine over medium-high heat, scraping up any bits stuck to bottom of the pan.
  8. Add stock, vermouth and cherries, shallots, peppercorns, and vinegar, and reduce by half, about 10 minutes.
  9. Turn heat to low and add butter a couple cubes at a time, whisking continuously to emulsify.
  10. Continue adding butter and whisking until it has all been added. Sauce should be thick and satiny.
  11. Taste, adjust seasoning as necessary.
  12. lice venison into 1⁄4” thick slices and arrange atop spoonfuls of sour cherry-green peppercorn beurre rouge.
  13. Serve immediately.

TIP:

Photography by Food+styling+photography by Melina Hammer

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