Medallions of Venison with Port & Cranberries
Serves 4 - Bon Appetit, May 1996
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.
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)
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.