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Medallions of Venison With a Cranberry Port Sauce Recipe

Medallions of Venison With a Cranberry Port Sauce Recipe

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Medallions of Venison With a Cranberry Port Sauce

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Ingredients:

Serving

1 cup chicken broth
1 cup beef broth
1/2 cup ruby port
1/3 cup whole berry cranberry sauce
3 tbsp butter
8 slices venison , medallions (1/2' thick)

Directions:

Combine both chicken and beef broth in a saucepan, boil until reduced to aprox 1 cup.
Add port wine to broth, boil until reduced to 3/4 cup. (about 15 minutes).
Stir in cranberry sauce, simmer until sauce begins to thicken, about 4 minutes). Remove from heat, whisk in 1 Tbsp of butter. Season with S&P. Set aside.
Sprinkle venison with S&P. Melt remaining butter in frying pan over med heat. Add venison to skillet and cook to desired doneness. (about 3 minutes per side for medium rare).
Divide sauce among 4 plates. Place medallions atop sauce on each plate and serve hot.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	111.86 Kcal (468 kJ)
Calories from fat	77.64 Kcal
		% Daily Value*
Total Fat	8.63g	13%
Cholesterol	22.9mg	8%
Sodium	375.26mg	16%
Potassium	88.12mg	2%
Total Carbs	1.19g	0%
Sugars	0.59g	2%
Protein	1.31g	3%
Vitamin C	4.3mg	7%
Vitamin A	0.1mg	4%
Calcium	8.5mg	1%

Amount Per 100 g
Calories	62.58 Kcal (262 kJ)
Calories from fat	43.44 Kcal
		% Daily Value*
Total Fat	4.83g	13%
Cholesterol	12.81mg	8%
Sodium	209.94mg	16%
Potassium	49.3mg	2%
Total Carbs	0.66g	0%
Sugars	0.33g	2%
Protein	0.73g	3%
Vitamin C	2.4mg	7%
Vitamin A	0.1mg	4%
Calcium	4.8mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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