Best Medallions Of Venison With A Cranberry Port Sauce Recipes

MEDALLIONS OF VENISON WITH A CRANBERRY PORT SAUCE

Medallions of Venison With a Cranberry Port Sauce image

A co-worker shared this recipe with me along with several packages of venison. This recipe works well with beef, pork, veal or other wild game (elk, buffalo, etc) in place of the venison. This dish is so easy to prepare, yet tastes like a four star restuarant dinner. Dig out the good china and candlesticks for this one!

Provided by lovey514

Categories Deer

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 171.3, Fat 9.2, SaturatedFat 5.6, Cholesterol 23.1, Sodium 404.7, Carbohydrate 13.2, Fiber 0.2, Sugar 11.2, Protein 1.9

SAUTEED VENISON MEDALLIONS WITH DRIED CRANBERRIES

Sauteed Venison Medallions With Dried Cranberries image

Provided by Moira Hodgson

Categories dinner, easy, main course

Time 40m

Yield 2 servings

Number Of Ingredients 10

Ingredients

1 tablespoon unsalted butter
1 large shallot, diced
1 cup strong veal stock
1/2 cup dry red wine
1 cup fresh orange juice
1/2 cup dried cranberries
1 tablespoon fresh rosemary leaves
Coarse salt and freshly ground pepper
4 medallions from boneless loin of venison (about 3 ounces each)
1 tablespoon olive oil

Steps:

Melt the butter in a saucepan and gently saute the shallot until soft. Add the veal stock, red wine, orange juice, cranberries and rosemary. Simmer gently for 30 minutes, uncovered, so that the sauce reduces by three-quarters. Taste for seasoning and keep warm.
In a small saute pan, fry the medallions on both sides in the olive oil until rare or medium rare. Place on two individual heated plates and spoon the sauce on the side.

Nutrition Facts : @context http, Calories 613, UnsaturatedFat 9 grams, Carbohydrate 49 grams, Fat 17 grams, Fiber 4 grams, Protein 56 grams, SaturatedFat 7 grams, Sodium 1296 milligrams, Sugar 34 grams, TransFat 0 grams

MEDALLIONS OF VENISON WITH PORT AND CRANBERRIES

Medallions of Venison with Port and Cranberries image

Categories Berry Game Sauté Fall Spring Bon Appétit Ireland

Yield Serves 4

Number Of Ingredients 6

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)

Steps:

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.
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.
Divide sauce among 4 plates. Place 2 venison medallions atop sauce on each plate.