Ingredients
7
tbsp Irish butter such as Kerrygold, softened*
1
tbsp drained green peppercorns in brine, coarsely chopped
1
tsp freshly squeezed orange juice
1
tbsp plus 1 tsp orange zest (from 2 oranges)
4
sprigs fresh sage, minced
1
tsp freshly ground black pepper
16
juniper berries, crushed with the backside of a knife
16
(3 1/2-ounce) venison medallions (each about 1/2- to 3/4-inch thick)**
*Available at specialty foods shops. If unavailable, substitute regular unsalted butter and add 1 additional tsp kosher salt.
**Available at www.dartagnan.com.
Directions
2.
In food processor, combine all ingredients and pulse until well combined. Transfer to large sheet of wax paper and roll into 5-inch-long log. Wrap in wax paper and refrigerate at least 1 hour to allow flavors to develop.
4.
In large glass baking dish, whisk together olive oil, orange zest, sage, pepper, and juniper berries. Add venison medallions and turn to coat. Let stand at room temperature at least 1 hour, turning meat occasionally.
5.
Over moderate heat, heat large heavy skillet until hot. Add 4 venison medallions and cook until undersides are well browned, about 3 minutes. Turn over and cook to desired doneness (thermometer inserted into center will register 120°F for medium-rare), about 2 to 3 minutes for medium-rare. Transfer to platter and cover loosely with foil. Repeat with remaining medallions, cooking 4 at a time. Slice log of butter into 8 coins. Divide medallions among 8 plates and top each serving with 1 coin. Serve immediately.
Columbus Restaurants
