SAUTEED VENISON MEDALLIONS WITH DRIED CRANBERRIES

Sauteed Venison Medallions With Dried Cranberries image

Provided by Moira Hodgson

Time 40m

Yield 2 servings

Number Of Ingredients 10

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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