Spice-Crusted Venison Medallions With Juniper Sauce

• 1 tablespoon coriander seeds
• 2 teaspoons cumin seeds
• 2 teaspoons whole allspice
• 2 teaspoons dried juniper berries
• 1 teaspoon black peppercorns
• 1 pound venison loin, silver skin removed, cut in 8 pieces
• Salt
• 1 cup dry red wine
• 1 cup venison, game or beef stock
• 2 tablespoons red currant jam
• 2 tablespoons brandy
• 2 tablespoons gin
• 1 tablespoon grapeseed oil
• 2 tablespoons unsalted butter

1. Pulverize coriander seeds, cumin seeds, allspice, 1 teaspoon juniper berries and 1/2 teaspoon black peppercorns in a spice grinder or mortar.
2. Season venison with salt, and coat with ground spices.
3. Set aside.
4. Cook wine and stock together for 15 to 20 minutes, until reduced to a scant cup.
5. Lightly crush remaining juniper berries and peppercorns, and add, with jam, brandy and gin.
6. Simmer until jam melts.
7. Strain through a fine sieve, and return to saucepan.
8. Just before serving, heat grapeseed oil in a heavy skillet.
9. Add venison and saute over medium heat, turning to cook on all sides, until medium rare, about 10 minutes.
10. An instant-read thermometer will register about 125 degrees.
11. Do not overcook.
12. Keep heat moderate so spices do not burn.
13. Remove from heat.
14. Over low heat, swirl butter into sauce with a whisk.
15. Transfer venison to plates, and spoon sauce around.

coriander seeds, cumin seeds, whole allspice, berries, black peppercorns, loin, salt, red wine, beef stock, red currant, brandy, gin, grapeseed oil, unsalted butter

Taken from cooking.nytimes.com/recipes/5351 (may not work)