Written By Cynthia Annett-Hynes Appetizer / Recipes Apr 8, 2011 Seared Venison Crusted with Gin Botanicals and Sautéed Cabbage SHARE VIA: Facebook Twitter PinterestChef Anna Hunt from Paprika Bistro has developed several recipes using the aromatic Victoria Gin botanicals. For more of her gin recipes, visit the recipe page on the Victoria Spirits website. 10 oz venison loin (available with notice at Slater’s Meats)1 tsp each: angelica, orris root, star anise, orange peel, lemon peel, cinnamon, rose petal1 tbsp each-juniper and coriander*2 cups thinly sliced green cabbage1 tbsp butter2 oz Victoria Ginlemon • grind all your botanicals together (coffee grinder works best) *some of these spices are harder to find then others, don’t worry if you can’t find them all, the juniper and coriander are the most important, use what you can find• season your venison with salt and pepper, then pack it in the botanical blend• in a hot pan sear your crusted venison (for appetizers sear for about 10 seconds each side, for main course about a minutes on each side) watching your heat so your botanicals don’t burn• remove meat from the pan and allow to rest• sauté your cabbage in the butter and season with salt and pepper• once your cabbage is soft, deglaze with Victoria gin and reduce• add a small squeeze of lemon juice• slice your venison and serve on top of your cabbage for a main or slice very thin and wrap it around your cabbage securing it with a skewer for an appetizer Serves two as a main course or many for canapés. Suggested drink pairing: Apple MartiniMain CourseRecipes SHARE VIA: Facebook Twitter Pinterest Written By: Cynthia Annett-Hynes ... Read More You may also like Appetizer / Main course / Recipes December 30, 2019 Spinach and Herb Pesto Spinach and Herb Pesto Makes about 1 cup. 1½ cups finely chopped spinach 1½ cups chopped parsley 2 Tbsp lemon juice, about half a lemon 1 jalapeño ... Read More Appetizer / Main course / Recipes December 30, 2019 One Perogy Two Perogy Perogies with Potato and Wild Mushroom, or Two Cheese Filling This is my recipe for perogies with a fluffy, mashed-potato-infused dough—one ... Read More Appetizer / Recipes September 3, 2019 Sophie Fenlon’s Cervelle de Canut A lyonnaise cheese dip, literally translating to “silk worker’s brain” named after the “canuts” the silk workers of 19th century Lyon. ... Read More Appetizer / Recipes November 6, 2015 Top Notch Crab Cakes: It’s all about the Crab When it comes to eating seafood, crab is one of the finest in selection. The flesh is buttery, sweet and meaty. From the Pacific Northwest to the ... Read More Appetizer / Recipes / Side dish October 14, 2015 Homemade Gravlax: An Alternative To Smoked Salmon Smoked salmon has always been a big part of my culinary life. It’s not that I grew up anywhere near the ocean, but the stuff was always plentiful ... Read More Appetizer / Dessert / How to Cook / Main course / Recipes / Salad / Soup May 16, 2013 Cooking with David Mincey: Parts 4 & 5 Advanced Home Cooking with chef David Mincey – parts 4 & 5 of a 9 part cooking series. One of my favorite parts of The Advanced ... Read More Comments are closed.