RESET360 with Camille McLaughlin
Winter Pick: Dinner

Venison Medallions with Juniper and Blackberry Sauce

Venison loin medallions seared in butter and served with a glossy blackberry, juniper, and bone broth pan sauce over garlicky wilted kale.

Why you'll love Venison Medallions with Juniper and Blackberry Sauce

Venison with juniper and dark berries is one of the oldest winter pairings in northern European cooking, and it is a dinner that feels like an occasion with very little work. Medallions cut from the loin sear in minutes, and the pan they leave behind becomes a deep red sauce of shallot, bone broth, crushed juniper, and blackberries, finished with a knob of cold butter so it turns glossy and coats the meat.

Juniper berries taste of pine and citrus with a faint resinous bite, and they are the classic seasoning for game. Crushing them just before they go in breaks open the berries and releases their oils, and a pinch pressed onto the meat with the pepper carries that flavor into the crust. The blackberries collapse in the hot broth and give the sauce body, color, and a tart edge that balances the richness of the venison.

Venison loin is fine-grained, tender, and very low in fat, so it cooks quickly and rewards a hot pan and a short sear. Searing builds a browned crust while the inside stays rosy and juicy, and the rest afterward lets the juices settle back through the meat. A tangle of kale wilted with garlic soaks up whatever sauce is left on the plate.

Quick overview: This Venison Medallions with Juniper and Blackberry Sauce takes 20 min of hands-on time and about 45 min in all and makes 4 servings, each 3 to 4 medallions with sauce and kale. You'll need a skillet, a mortar and pestle, and a fine sieve.

Jump to recipe

Seared venison medallions with blackberry sauce over wilted kale
Prep 20 minCook 25 minTotal 45 minServes 4Serving 3 to 4 medallions with sauce and kaleYou'll need Skillet, Mortar and pestle, Fine sieve

Ingredients

  • 1 1/2 lb venison loin or backstrap, silverskin trimmed, cut into 1 1/4-inch medallions
  • 1 tsp dried juniper berries, divided Label: juniper berries, and nothing else
  • 1/2 tsp whole black peppercorns
  • 3/4 tsp fine sea salt, divided
  • 1 tbsp avocado oil
  • 3 tbsp butter, divided, 2 tbsp of it cold
  • 2 shallots, finely chopped
  • 3 sprigs fresh thyme
  • 1 cup beef bone broth Label: beef bones, water, vegetables, herbs, and salt, with no sugar, natural flavors, or oil
  • 6 oz fresh blackberries (about 1 1/4 cups), or frozen
  • 2 tsp sherry vinegar
  • 2 tbsp olive oil
  • 3 cloves garlic, thinly sliced
  • 1 large bunch lacinato kale, stems removed, leaves sliced into ribbons

Instructions

  1. Crush the seasoning: Crush 1/2 teaspoon of the juniper berries with the peppercorns in a mortar and pestle, or under the bottom of a heavy pan, until coarsely cracked. Lightly crush the remaining juniper berries and set them aside for the sauce.
  2. Season the venison: Pat the medallions very dry and season them with 1/2 teaspoon of the salt, then press the juniper and pepper onto both sides. Let them sit at room temperature for 15 minutes while you start the kale. A dry surface browns fast, and venison has so little fat that a quick, hard sear is what gives it flavor.
  3. Wilt the kale: Warm the olive oil and garlic in a large skillet over medium heat for 1 to 2 minutes, until the garlic is pale gold. Add the kale and a pinch of the salt and toss for 4 to 5 minutes, until wilted and bright green. Cover and keep warm off the heat.
  4. Sear the medallions: Heat the avocado oil in a second large heavy skillet over medium-high heat until it shimmers. Add the medallions without crowding and sear for 2 to 3 minutes a side, adding 1 tablespoon of the butter after you turn them and spooning it over the tops, until they reach 130°F (54°C) in the center for medium-rare, or 135°F (57°C) for medium. Move them to a plate and rest them for 3 minutes. Venison loin goes from rosy to dry in very little time, so check the temperature early.
  5. Build the sauce: Lower the heat to medium. Add the shallots and thyme to the fat left in the skillet and cook for 2 minutes, until soft. Pour in the broth and scrape up the browned bits with a wooden spoon, since they carry most of the flavor of the sear. Add the blackberries and the reserved crushed juniper and simmer for 6 to 8 minutes, pressing the berries with the back of the spoon, until they collapse and the sauce reduces by about half.
  6. Strain and finish: Pour the sauce through a fine sieve into a bowl, pressing on the solids, then return it to the skillet off the heat. Stir in the sherry vinegar, any juices from the resting plate, and the remaining 2 tablespoons of cold butter, a piece at a time, until the sauce turns glossy. Cold butter swirled in off the heat thickens a pan sauce and gives it shine. Taste for salt.
  7. Serve: Divide the kale among warm plates, set the medallions on top, and spoon the blackberry sauce over the meat.

Storage and leftovers

Refrigerate leftover venison, sauce, and kale separately in sealed containers within 2 hours, for up to 3 days.

Slice the venison thin and eat it cold over greens, or warm it for a minute in the reheated sauce over low heat, since reheating it hard dries it out. The sauce reheats gently in a small saucepan; add a splash of broth if it is too thick, and whisk in a small piece of butter to bring back its shine.

Variations

  • Elk or bison: Use elk loin or bison tenderloin medallions the same way; both sear in about the same time.
  • Cherry sauce: Use pitted sweet or tart cherries, fresh or frozen, in place of the blackberries.
  • Rosemary: Use a small sprig of fresh rosemary in place of the thyme in the sauce for a stronger pine note alongside the juniper.
  • Mushrooms: Sauté 8 oz of sliced mushrooms in the skillet after the venison and before the shallots, and leave them in the sauce in place of straining it.

Notes and tips

  • Where to buy venison: Farm-raised venison loin is sold frozen at many butchers and from online meat suppliers, and hunters often have it in the freezer through the winter. Thaw it overnight in the refrigerator.
  • Trim the silverskin: The thin, shiny membrane on the loin tightens and curls in the pan. Slide a thin knife under it and cut it away so the medallions sear flat.
  • Buying juniper: Juniper berries are sold in the spice aisle and online. The label should read juniper berries and nothing else. Crush them right before cooking, since their aroma fades once they are broken.
  • Frozen blackberries: Frozen blackberries work just as well in the sauce. Add them straight from the freezer and give the sauce an extra minute.

Nutrition and mindful eating

  • Venison brings protein with iron, zinc, and vitamin B12, and its rich, deep flavor makes a modest portion feel like a full dinner.
  • Blackberries carry fiber, vitamin C, and the dark anthocyanin pigments that give them their color, and in the sauce they sit with protein and butter, so their natural sweetness comes with plenty to slow it down.
  • Kale wilted in olive oil adds vitamin K, vitamin C, and fiber, and the olive oil helps your body take up the fat-soluble vitamins in the greens.
  • Butter in the sauce and olive oil in the kale are the real fat on the plate, and the fat is what carries the pine and citrus of the juniper.
  • As you eat, notice the tart, piney sauce against the rich meat and the garlicky greens, and check in through the evening: a plate like this should leave you comfortably full for at least 3 to 4 hours, with no pull toward something sweet after dinner.

Frequently asked questions

Have a question about this Venison Medallions with Juniper and Blackberry Sauce? Start here, with the questions people ask most.

What does venison taste like?

Venison tastes like a deeper, richer beef, with a faint sweetness and a mineral edge. Farm-raised venison is milder than wild, and loin is the mildest and most tender cut.

What can I use if I can't find juniper berries?

A small sprig of rosemary and a strip of orange zest in the sauce give a similar pine and citrus note, though juniper is what makes the dish taste the way it does.

Why strain the sauce?

Straining removes the blackberry seeds, the juniper, and the shallot, and leaves a smooth, glossy sauce. If you like a rustic sauce with the fruit in it, skip the sieve and pick out the juniper and thyme.

What temperature should venison reach?

Venison loin is at its best medium-rare, 130°F (54°C) in the center, or medium, 135°F (57°C), with a 3-minute rest. It carries so little fat that it turns dry as it cooks past that. For medium-well, take it to 145°F (63°C). Ground venison is cooked to 160°F (71°C).

You might also like

Tags: Winter Pick, Dinner, Northern European