Medallions of Venison with Port and Cranberries |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Chef Kenny, of the Crookedwood House, in Mullingar, Ireland, prepares this entrée in the winter with fresh cranberries. We call for canned cranberry sauce, which is available year-round. The chef likes sautéed currants as a garnish, and braised cabbage and baked potatoes as side dishes. Ingredients:
1 cup chicken stock or canned low-salt broth |
1 cup beef stock or canned beef broth |
1/2 cup ruby port |
1/3 cup whole berry cranberry sauce |
3 tablespoons butter |
8 3- to 3 1/2-ounce venison medallions (each about 1/2 to 3/4 inch thick) |
Directions:
1. Combine chicken and beef stocks in heavy small saucepan. Boil until liquid is reduced to 1 cup, about 15 minutes. Add Port and boil until liquid is reduced to 3/4 cup, about 15 minutes. Whisk in cranberry sauce and simmer until sauce thickens slightly, about 4 minutes. Whisk in 1 tablespoon butter. Season sauce with salt and pepper. Set aside.
2. Sprinkle venison with salt and pepper. Melt remaining 2 tablespoons butter in large nonstick skillet over high heat. Working in batches, add venison to skillet and cook to desired doneness, about 2 minutes per side for medium-rare.
3. Divide sauce among 4 plates. Place 2 venison medallions atop sauce on each plate.
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