Sun Jun 19, 2011 5:44 pm
Medallions of Venison with Port and Cranberries:
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 x 3 to 3+1/2-ounce venison medallions (each about 1/2 to 3/4 inch thick)
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. Serve with vegetable side dishes.