Venison Medallions With Gin And Juniper

• 2 pounds meaty venison bones
• 2 cups dry red wine
• 1 cup chopped tomato
• 1 cup dry gin
• 1/2 cup diced shallots
• 6 juniper berries, crushed
• 4 black peppercorns
• 1 bay leaf
• 1/4 cup Dijon mustard
• 1 1/2 pounds venison loin
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons olive oil
• 1/2 cup dry gin

1. Cook bones in a large Dutch oven over medium-high heat 8 minutes or until very brown, stirring occasionally. Add wine and next 6 ingredients; stir well, and bring to a boil. Reduce heat to medium, and cook, uncovered, 45 minutes or until stock is reduced to 1 1/4 cups. Strain stock through a sieve into a bowl; discard solids. Add mustard to stock; stir well, and set aside.
2. Trim fat from venison. Sprinkle salt and pepper over venison. Heat oil in a large nonstick skillet over medium-high heat. Add venison, and cook 15 minutes or until a meat thermometer registers 140u0b0 (medium-rare), browning venison on all sides. Remove venison from skillet; set aside, and keep warm. Wipe drippings from skillet with a paper towel.
3. Add 1/2 cup gin to skillet; cook over low heat until warm. Ignite with a long match. Add stock to skillet; bring to a boil. Spoon sauce on individual plates. Cut venison into 1/8-inch-thick slices, and arrange slices on top of sauce.

bones, red wine, tomato, gin, shallots, berries, black peppercorns, bay leaf, dijon mustard, venison loin, salt, pepper, olive oil, gin

Taken from www.myrecipes.com/recipe/venison-medallions-with-gin-juniper (may not work)