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.

Instructions

1. In food processor, combine all ingredients and pulse until well combined. Transfer to large sheet of wax paper and roll into 5-inch-long log. Wrap in wax paper and refrigerate at least 1 hour to allow flavors to develop.
2. Make venison: In large glass baking dish, whisk together olive oil, orange zest, sage, pepper, and juniper berries. Add venison medallions and turn to coat. Let stand at room temperature at least 1 hour, turning meat occasionally. Over moderate heat, heat large heavy skillet until hot. Add 4 venison medallions and cook until undersides are well browned, about 3 minutes. Turn over and cook to desired doneness (thermometer inserted into center will register 120°F for medium-rare), about 2 to 3 minutes for medium-rare. Transfer to platter and cover loosely with foil. Repeat with remaining medallions, cooking 4 at a time. Slice log of butter into 8 coins. Divide medallions among 8 plates and top each serving with 1 coin. Serve immediately.
3. In large glass baking dish, whisk together olive oil, orange zest, sage, pepper, and juniper berries. Add venison medallions and turn to coat. Let stand at room temperature at least 1 hour, turning meat occasionally.
4. Over moderate heat, heat large heavy skillet until hot. Add 4 venison medallions and cook until undersides are well browned, about 3 minutes. Turn over and cook to desired doneness (thermometer inserted into center will register 120°F for medium-rare), about 2 to 3 minutes for medium-rare. Transfer to platter and cover loosely with foil. Repeat with remaining medallions, cooking 4 at a time. Slice log of butter into 8 coins. Divide medallions among 8 plates and top each serving with 1 coin. Serve immediately.