Saturday, February 23, 2013

Best vension recipe? Quite possibly.

This recipe posted at Hunter, Angler, Gardner, Cook is for Belgian Venison Medallions with Gin and Juniper Sauce. Not only is the sauce very, very delicious but the preparation is quick and easy. I strongly suggest you all give it a go. We've made it twice so far, and the whole family couldn't get enough.

Pan frying the backstrap with a bit of butter (okay, maybe more than a bit) to rare doneness does lay down the foundation for a great meal, regardless of the sauce.

1 comment:

KGT (aka Cagey) said...

Sounds good Josh--- shoot this to Mo for the Wild Harvest table (recently relocated