Serves 4 - Cooking time 10 minutes
500g fillet, loin or silverside of venison
50g butter - for frying
6 crushed juniper berries
1 crushed clove of garlic
1 dessert spoon gin
1 tbsp tomato pureé
If using the fillet, trim off the chain and remove the outer membrane. Slice the venison into 3cm thick pieces. Melt the butter in a frying pan. Cooke venison for 1 minute on each side for rare venison or a little longer if required. Remove from the pan and keep warm while allowing the meat to rest.
In the same pan, add the garlic and juniper berries and stir for 30 seconds before pouring in the gin and immediately setting alight (stand well back as you set alight to the gin as the flame goes quite high). Stir until the flame dies and then add the tomato pureé and the cream. All to thicken and season with salt and pepper.
Plate the medallions on top of the sauce, on a plate and serve with the vegetables of your choice.