Name: Venison Medallions with Juniper and Orange
Yield: Makes 8 servings
Ingredients: 7 tablespoons Irish butter such as Kerrygold, softened*; 1 tablespoon drained green peppercorns in brine, coarsely chopped; 1 garlic clove, minced; 1 teaspoon freshly squeezed orange juice; 1 teaspoon honey; 1/2 teaspoon kosher salt; 1 cup olive oil; 1 tablespoon plus 1 teaspoon orange zest (from 2 oranges); 4 sprigs fresh sage, minced; 1 teaspoon 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 teaspoon kosher salt.; **Available at www.dartagnan.com.

Editor's note: This recipe is adapted from chef Paul Flynn of The Tannery in Dungarvan, Ireland.

Once widely eaten, game lost its popularity in Ireland in modern times, as palates became unaccustomed to its distinct flavors. But smart breeders of venison are now creating meat with a milder and more mainstream taste without losing any of the noble game's intrinsic qualities. Irish chefs are happy to pay their tribute. At The Tannery, the garlic used in this recipe is wild, gathered from nearby hedgerows. Irish butter, with its high fat content, will add a particularly rich flavor, but regular American butter can be substituted.

Recipe notes

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