Medallions Of Venison With A Cranberry Port Sauce Recipes

MEDALLIONS OF VENISON WITH A CRANBERRY PORT SAUCE

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.

PEPPER-SEARED VENISON WITH CRANBERRY PORT WINE SAUCE, CREAMY POLENTA AND CHANTERELLES

Steps:

• Preheat oven to 400 degrees. For the venison. Soak dry cranberries in port. Crust venison in crushed peppercorns and juniper berries. Season with salt. Sear in hot skillet with clarified butter on both sides, finish in oven, about 10 minutes for rare. Let rest. Deglaze skillet with port drained from cranberries, add chopped shallots, reduce to syrup. Add venison stock, reduce by half, finish with currant jelly, cranberries and butter. Season to taste. For the polenta, scald milk and cream together with thyme and bay leaves. Remove thyme and bay leaf. Bring to simmer and gradually whisk in polenta. Season with salt and pepper. Continue whisking until smooth and creamy. Whisk in butter. Keep in a warm place. Place quenelles of polenta in center of plate. Spoon sauce around. Slice venison and arrange around polenta. Garnish plates with sauteed chanterelles and red cabbage braised with cider, balsamic and caraway.

MEDALLIONS OF VENISON WITH PORT AND CRANBERRIES

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.

MEDALLIONS OF VENISON WITH BRAMBLE JELLY OR BLACKBERRIES

Steps:

• Fry enough bacon very gently to extract enough fat to fry the medallions. Remove the bacon. Put enough well-seasoned flour into a plastic bag and toss the venison in it; remove and lay on some greaseproof paper.
• Heat the bacon fat and fry the meat on a medium heat for 5 to 7 minutes, turning frequently. Put them in a warmed dish with a teaspoon of jelly on each medallion and keep warm while you make the sauce.
• If you are using blackberries instead of jelly, cook them lightly in a little red wine and sugar to taste. Spoon over the medallions as for the jelly.
• Depending on how much you are cooking, add enough of the stock to the pan. Boil briskly, stirring all the juices together. When it starts to look syrupy, mix in enough sour cream to make a rich sauce. Adjust the seasoning. Pour over the venison.
• Serve with tiny Brussels sprouts and egg noodles with chestnuts if handy. Apple sauce can also be added as a side dish.

PORK MEDALLIONS WITH CRANBERRY SAUCE

Steps:

• Sprinkle pork with salt and pepper. In a large nonstick skillet coated with cooking spray, cook pork in batches over medium heat for 3-5 minutes on each side or until juices run clear. Remove and keep warm., Add the cranberry sauce, barbecue sauce, water, garlic and five-spice powder to the skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 1-2 minutes or until thickened. Serve with pork.

VENISON MEDALLIONS WITH BLACKBERRY SAGE SAUCE

Steps:

• To make the sauce, combine wine and shallot in a medium saucepan and bring to boil. Cook until liquid is reduced to about half a cup. Add berries and return liquid to a simmer. Cook, stirring occasionally, until berries are soft, about 15 minutes. Add the stock and bring to a boil. Reduce heat, and cook, stirring occasionally, until the sauce coats the back of a spoon, about 15 minutes.
• Strain the sauce and return it to the pan. Whisk in butter, one tablespoon at a time. Add salt, pepper and honey. Add sage to sauce and steep for 15 to 20 minutes, or until ready to use. Keep warm. Remove the sage sprigs just before serving.
• Season the venison with salt and pepper. In a large saute pan, heat oil to nearly smoking. Carefully place the medallions in pan and saute for three minutes, being careful not to crowd the pan. Turn and cook to medium rare, about two minutes. Repeat as necessary to brown all medallions.
• To serve, spoon sauce on warm individual serving plates. Place two medallions in center of each plate.

SAUTEED VENISON MEDALLIONS WITH DRIED CRANBERRIES

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.