MEDALLIONS OF VENISON WITH A CRANBERRY PORT SAUCE
A co-worker shared this recipe with me along with several packages of venison. This recipe works well with beef, pork, veal or other wild game (elk, buffalo, etc) in place of the venison. This dish is so easy to prepare, yet tastes like a four star restuarant dinner. Dig out the good china and candlesticks for this one!
Provided by lovey514
Categories Deer
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 171.3, Fat 9.2, SaturatedFat 5.6, Cholesterol 23.1, Sodium 404.7, Carbohydrate 13.2, Fiber 0.2, Sugar 11.2, Protein 1.9
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.
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.
SAUTEED VENISON MEDALLIONS WITH DRIED CRANBERRIES
Provided by Moira Hodgson
Categories dinner, easy, main course
Time 40m
Yield 2 servings
Number Of Ingredients 10
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
VENISON MEDALLIONS WITH JUNIPER AND ORANGE
Provided by Paul Flynn
Categories Citrus Game Freeze/Chill Marinate St. Patrick's Day Orange Venison
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- Make butter:
- In food processor, combine all ingredients and pulse until well combined. Transfer to large sheet of wax paper and roll into 5-inch-long log. Wrap in wax paper and refrigerate at least 1 hour to allow flavors to develop.
- Make venison:
- In large glass baking dish, whisk together olive oil, orange zest, sage, pepper, and juniper berries. Add venison medallions and turn to coat. Let stand at room temperature at least 1 hour, turning meat occasionally.
- Over moderate heat, heat large heavy skillet until hot. Add 4 venison medallions and cook until undersides are well browned, about 3 minutes. Turn over and cook to desired doneness (thermometer inserted into center will register 120°F for medium-rare), about 2 to 3 minutes for medium-rare. Transfer to platter and cover loosely with foil. Repeat with remaining medallions, cooking 4 at a time. Slice log of butter into 8 coins. Divide medallions among 8 plates and top each serving with 1 coin. Serve immediately.
PAN-SEARED VENISON WITH ROSEMARY AND DRIED CHERRIES
Steps:
- Grind 1 teaspoon rosemary with coriander seeds and garlic with a mortar and pestle to make a paste, then stir in 1/2 teaspoon oil.
- Pat venison dry and put in a bowl, then rub with paste. Season well with pepper, then cover and chill 20 minutes.
- Preheat oven to 450°F.
- Heat a well-seasoned cast-iron skillet over high heat until hot, then add remaining teaspoon oil, tilting skillet to coat evenly. Season venison well with salt, then brown, turning once, about 6 minutes total.
- Transfer skillet to middle of oven and roast venison until an instant-read thermometer inserted diagonally into center registers 125°F, 7 to 10 minutes. Transfer meat to a plate and cover tightly with foil.
- Add wine and cherries to skillet and deglaze by boiling over moderately high heat, stirring and scraping up brown bits. Stir together broth, water, cornstarch, and remaining 1/2 teaspoon rosemary in a bowl and add to skillet. Simmer, stirring, until mixture is thickened, about 5 minutes. Whisk in jelly and salt and pepper to taste.
- Cut venison into 1/4-inch-thick slices and serve with sauce.
More about "medallions of venison with port and cranberries recipes"
MEDALLIONS OF VENISON WITH CRANBERRY-PORT SAUCE
From williams-sonoma.com
5/5 (1)Total Time 1 hr 15 minsServings 4
PORK MEDALLIONS WITH A PORT-&-CRANBERRY PAN SAUCE RECIPE
From eatingwell.com
VENISON MEDALLIONS WITH CHERRY-WINE SAUCE RECIPE | MYRECIPES
From myrecipes.com
VENISON MEDALLIONS WITH CHERRY WINE SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
PAN-FRIED LOIN OF VENISON WITH PORT AND CRANBERRY SAUCE
From goodhousekeeping.com
MEDALLIONS OF VENISON WITH PORT AND CRANBERRIES | EPICURIOUS
From pinterest.com
MEDALLIONS OF VENISON WITH BRAMBLE JELLY OR BLACKBERRIES RECIPE ...
From cookingchanneltv.com
MEDALLIONS OF VENISON WITH CRANBERRY-PORT SAUCE | VENISON, …
From pinterest.com.au
MEDALLIONS OF VENISON WITH CRANBERRY-PORT SAUCE | RECIPE
From pinterest.com
RECIPE: VENISON LOIN MEDALLIONS WITH CRANBERRY-CHIPOTLE SAUCE
From mlive.com
VENISON MEDALLIONS WITH CRANBERRY THYME SAUCE — MORE THAN …
From morethangourmet.com
PAN-SEARED VENISON MEDALLIONS WITH BALSAMIC BERRY SAUCE
From sportingchef.com
TOP 46 MEDALLIONS OF VENISON WITH PORT AND CRANBERRIES
From faqrecipes.com
VENISON MEDALLIONS WITH COGNAC SAUCE RECIPE - EATINGWELL
From eatingwell.com
VENISON MEDALLIONS IN DRIED CRANBERRY SAUCE RECIPE
From cdkitchen.com
VENISON MEDALLIONS WITH SHIITAKE PORT SAUCE – RECIPES NETWORK
From recipenet.org
UNBELIEVABLE GRILLED VENISON TENDERLOIN MEDALLION RECIPES
From foremangrillrecipes.com
VENISON MEDALLIONS WITH BALSAMIC ONION SAUCE - SEASON & THYME
From seasonandthyme.com
VENISON MEDALLIONS WITH CRANBERRIES AND MASHED POT
From eatsmarter.com
RECIPES/MEDALLIONS-OF-VENISON-WITH-PORT-AND-CRANBERRIES …
From github.com
PORK MEDALLIONS WITH PORT AND DRIED CRANBERRY SAUCE - YUM TASTE
From yumtaste.com
MEDALLIONS OF VENISON WITH LINGONBERRY JUS
From bosskitchen.com
VENISON MEDALLIONS WITH CHERRY WINE SAUCE RECIPE
From crecipe.com
VENISON MEDALLIONS WITH CHERRY-WINE SAUCE - BIGOVEN
From bigoven.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love