Venison Steaks with Gin Flavoured Sauce



The name of this recipe will make you think, that gin has a big part to play in the sauce, but most of the flavour will come from berries used in the production of the spirit, juniper berries. This unusual combination compliments the venison well. Use the berries with care. Too much of them will be overpowering and unpleasant.

Ingredients
4 venison steaks
5 ml of olive oil
30g of butter
100g of shallots
1 sprig of thyme
1 bay leaf
150ml of white wine
15ml of gin
400ml of chicken stock
150ml of cream
15 juniper berries (or blueberries)

Instructions
In a warm pan, fry the steaks in the olive oil, until browned.
Set the meat aside to rest.
Put the shallots and juniper berries in the same pan and cook them until soft.
Add the wine and reduce it to 1/3.
Add the stock and reduce it to 1/3 as well.
Add the gin and cream and cook the sauce until you obtain a sauce consistency.
If necessary, add salt & pepper then pass the sauce through a sieve.
Finish to cook the steaks in a warm oven for 5 to 7 minutes.
Whisk the butter into the sauce and serve immediately.

Compliments of your friendly Independent Butcher shop