watch the video at visitvortex.com/Terrapin_Restaurant
Butter or Lard
Collect your spices: peppercorns, cinnamon bark (or sticks), and juniper.
Bring your stock to a boil, and then add the spices.
Add gin, and cook for two hours to reduce stock and concentrate flavors.
Salt and pepper your venison loin.
Sear venison loin in oil until browned on all sides. Finish in 350-degree oven until the internal temperature of the meat is 125 degrees (medium rare).
Strain stock mixture of spices for the jus, and swirl in butter.
I like to create dishes that
delight both body and soul.
– Josh Kroner
Slice your meat, and coat with hot jus. Serve and enjoy with your favorite wine.
About Terrapin & Josh Kroner
Terrapin Restaurant offers diverse flavors that meet and mingle at your table. From elements both historic and eclectic come something surprising, fresh and dynamic: dishes to delight both body and soul. Chef Kroner attended the French Culinary Institute, where he became an instructor, and has worked under the tutelage of notable chefs Emeril Lagasse and Bobby Flay.