Juniper Dusted Venison with Autumn Fruits and Vegetables

Juniper-Dusted Venison with Autumn Fruits and Vegetables

Serves 4

James Laird



4          5 oz boneless venison medallion, from saddle

3          TBS. crushed juniper

1          TBS. butter

2          Golden Delicious apples, peeled and quartered

24        seedless red grapes, peeled

1          cup pearl onions, roasted

4          roasted chestnuts, shelled

1          cup Brussels sprouts, roasted

1          TBS. canola oil

2          sprigs fresh thyme

            salt and pepper to taste


  1. Melt butter in warm sauté pan. Cook apples until tender and caramelized.
  2. Add the grapes, onions, Brussels sprouts and chestnuts. Place in a 375º oven until all are hot.
  3. Dry and season the venison with salt, pepper and the juniper.
  4. Heat oil in hot sauté pan. Add venison and sear for one minute on all sides until medium rare.  Take care to turn frequently.
  5. Divide up vegetables among four plates and place one venison medallion top of vegetables.