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Loin
of venison with bacon and Irish whiskey cream
500
G. / 1 ΒΌ lbs. boneless venison loin, well trimmed
12 rashers streaky bacon
1 tbsp. vegetable oil
1 tbsp. butter
250 ml. brown chicken stock
120 ml. double cream
5 tbsp. Irish whiskey
Spice mixture-
6 juniper berries
2 whole cloves
ΒΌ tsp. dried thyme
2 tsp. whole black peppercorns
Β½ tsp. salt
Serves
6
Method
Grind
the spices together in a mortar and pestle or a small coffee grinder.
Slice
the venison loin into 12 even sized medallions and sprinkle the
meat evenly with the spice mixture.
Drizzle
2 tbsp. Irish whiskey over them.
Wrap
each medallion with a slice of streaky bacon around its circumference,
and fix it in place with a cocktail stick.
Fry
the medallions over high heat in a heavy based fry pan with the
oil and butter.
Fry
for about 2 minutes on each side, then turn each medallion on to
its side to crisp up the bacon a little.
When
all the bacon is lightly crisped all round, pour off any excess
fat, and add the remaining whiskey into the pan, and carefully ignite
it to flambΓ© the venison.
Remove
the meat, and allow it to rest in a warm place while finishing the
sauce.
Add
the stock to the pan and boil over high heat until the sauce consistency
preferred is reached.
Add
the cream and return to the boil.
Place
two of the medallions in the centre of warmed plates, and pour the
sauce around.
Serve
with roast vegetables.
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