Venison Dishes

Medallions of Venison with Port and Cranberries
Posted by Administrator (admin) on May 21 2008 at 8:35 AM
Venison Dishes >>

Ingredients - 4 Servings

1 cup Chicken Stock
1 cup Beef Stock
½ cup Ruby Port
1/3 cup Whole Berry Cranberry Sauce
3 tbsp Butter
8 3 to 3½ Oz. Venison Medallions

Method

Combine chicken and beef stocks in a heavy small saucepan and reduce the liquid by half, about 15mins. Add port and reduce the liquid again by half, about 15mins. Whisk in cranberry sauce and simmer until sauce thickens slightly, about 4mins. Whisk in 1tbsp butter and season with salt and pepper. Set aside.

Sprinkle venison with salt and pepper. Melt 2 remaining tbsp of butter in a large non-stick skillet over a high heat. Add the venison and cook to desired standard, about 2mins on each side for medium-rare.

Place 2 venison medallions on each plate and drizzle the sauce over and around the venison.