Medallions of Venison With a Cranberry Port Sauce

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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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