Sauteed Venison Medallions With Dried Cranberries Recipes

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SAUTEED VENISON MEDALLIONS WITH DRIED CRANBERRIES



Sauteed Venison Medallions With Dried Cranberries image

Provided by Moira Hodgson

Categories     dinner, easy, main course

Time 40m

Yield 2 servings

Number Of Ingredients 10

1 tablespoon unsalted butter
1 large shallot, diced
1 cup strong veal stock
1/2 cup dry red wine
1 cup fresh orange juice
1/2 cup dried cranberries
1 tablespoon fresh rosemary leaves
Coarse salt and freshly ground pepper
4 medallions from boneless loin of venison (about 3 ounces each)
1 tablespoon olive oil

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

MEDALLIONS OF VENISON WITH A CRANBERRY PORT SAUCE



Medallions of Venison With a Cranberry Port Sauce image

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

1 cup chicken broth
1 cup beef broth
1/2 cup ruby port
1/3 cup whole berry cranberry sauce
3 tablespoons butter
8 slices venison, medallions (1/2' thick)

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



Medallions of Venison with Bramble Jelly or Blackberries image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

Bramble jelly or blackberries, red wine and sugar
Meat stock
Sour cream
Salt
Black pepper, freshly ground
Brussels sprouts, egg noodles with chestnuts, or apple sauce, as an accompaniment
Unsmoked streaky bacon, cut into strips
Seasoned flour
2 to 3 medallions of venison per person

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



Medallions of Venison with Port and Cranberries image

Categories     Berry     Game     Sauté     Fall     Spring     Bon Appétit     Ireland

Yield Serves 4

Number Of Ingredients 6

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)

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.

ROASTED RACK OF VENISON AND SHALLOTS WITH DRIED-CRANBERRY GRAVY



Roasted Rack of Venison and Shallots with Dried-Cranberry Gravy image

Categories     Berry     Roast     Dried Fruit     Venison     Winter     Shallot     Gourmet

Yield Serves 6

Number Of Ingredients 10

an 8- to 11 rib (3- to 4-pound) rack of venison, halved to form two 4- to 6-rib racks and any tough membranes trimmed
2 pounds shallots, trimmed and peeled
2 tablespoons vegetable oil plus additional for rubbing the venison
1/2 cup beef broth
1/2 cup red wine
1/2 cup water
1 tablespoon juniper berries (available in the spice section of supermarkets), crushed lightly
2 teaspoons cornstarch dissolved in 2 tablespoons water
1/3 cup dried cranberries (available at specialty foods shops)
1 tablespoon balsamic vinegar

Steps:

  • Preheat the oven to 425°F. In a roasting pan large enough to hold the venison racks without crowding them, toss the shallots with 2 tablespoons of the oil and salt and pepper to taste and roast them in the middle of the oven, stirring occasionally, for 25 to 30 minutes, or until they are golden. Pat the venison dry, season it with salt and pepper, and rub it generously with the additional oil. Heat a large heavy skillet over high heat until it is hot and in it sear the venison on all sides. Push the shallots to the sides of the roasting pan, stand the venison racks in the middle of the pan, allowing the bones to rest together, and roast the mixture in the middle of the oven for 23 minutes, or until a meat thermometer registers 125°F., for rare meat. Transfer the racks with shallots to a platter and let them stand, covered loosely with foil, for 15 minutes. To the roasting pan add the broth, the wine, the water, and the juniper berries and simmer the mixture, scraping up the brown bits, for 5 minutes. Strain the mixture through a fine sieve set over a small saucepan, whisk the cornstarch mixture, and add it to the saucepan with the cranberries, the vinegar, and salt and pepper to taste. Simmer the gravy, whisking, for 5 minutes. Cut the venison into individual chops and serve it with the shallots and the gravy.

BEEF MEDALLIONS AND MUSHROOMS IN RED WINE SAUCE



Beef Medallions and Mushrooms in Red Wine Sauce image

Do not over cook the meat. The Beef Industry has recently started cutting the 'beef medallion cut' in the last two years. It is the second best cut after the beef tenderloin. The tenderloin comes from the T-bone the small portion from inside the bone and the medallion comes from a shoulder cut.

Provided by Charlotte J

Categories     Meat

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 (10 -12 ounce) beef tenderloin or 1 (10 -12 ounce) beef medallions
coarse salt
fresh coarse ground black pepper
2 -3 tablespoons butter
1 -2 large shallot, minced (about 1/3 cup)
3/4 cup sliced mushrooms
1/2 tablespoon sugar
1/2 tablespoon red wine vinegar
2 large garlic cloves, minced
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 tablespoon flour
3/4 cup beef broth
3/4 cup good quality dry red wine

Steps:

  • Start by cutting the tenderloin into 6 equal pieces, then flatten each piece using a mallet or heavy weight until each piece is 1/4 inch thick.
  • Season with the salt and pepper.
  • In a medium skillet, melt a tablespooon of butter over med-high heat.
  • Add the beef, in batches if necessary, and saute until outside is brown but inside is still very pink, about 2 minutes on each side.
  • After browning remove each tenderloin from pan and keep warm.
  • Add remaining butter to skillet, and when melted, add mushrooms and shallots.
  • Saute until tender, about 10 minutes. Sprinkle the sugar over the mixture, and cook until deep brown, about 4 minutes longer.
  • Add vinegar, garlic, herbs, and flour and stir one minute, until liquid is absorbed.
  • Add broth and wine, and bring to a boil.
  • Cook until liquid is thickened and reduced to about 1/2 cup.
  • Return beef to the pan, and heat through, about 1 minute.
  • Arrange beef on plate and spoon sauce and mushrooms over.

Nutrition Facts : Calories 287, Fat 18.9, SaturatedFat 8.9, Cholesterol 75.6, Sodium 257.3, Carbohydrate 5.6, Fiber 0.3, Sugar 2.1, Protein 15.3

CRANBERRY PORK MEDALLIONS



Cranberry Pork Medallions image

This juicy glazed pork is quick and easy to fix, but it tastes so special, everyone will think you fussed. --Maria Brennan, Waterbury, Connecticut

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 3 servings.

Number Of Ingredients 11

1 pork tenderloin (about 1 pound), cut into 1/2-inch slices
3 tablespoons olive oil
1 medium onion, finely chopped
1 garlic clove, minced
3 tablespoons sugar
3/4 cup apple juice
1/2 cup cranberry juice
1/2 cup fresh or frozen cranberries, thawed
2 teaspoons Dijon mustard
1/2 teaspoon minced fresh rosemary or 1/8 teaspoon dried rosemary, crushed
Additional cranberries and fresh rosemary, optional

Steps:

  • In a large nonstick skillet, brown pork in oil for 3-4 minutes on each side. Remove and set aside. , In the same skillet, saute the onion, garlic and sugar until onion is caramelized and tender. Stir in the apple juice, cranberry juice, cranberries, mustard and rosemary. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until sauce is reduced by half., Return pork to pan; heat through. Sprinkle with additional cranberries and rosemary if desired.

Nutrition Facts : Calories 425 calories, Fat 19g fat (4g saturated fat), Cholesterol 84mg cholesterol, Sodium 149mg sodium, Carbohydrate 32g carbohydrate (28g sugars, Fiber 2g fiber), Protein 31g protein.

PORK MEDALLIONS WITH CRANBERRY STUFFING



Pork Medallions with Cranberry Stuffing image

Cook up some Pork Medallions with Cranberry Stuffing for dinner using this recipe from My Food and Family. This tasty dish will leave everyone satisfied.

Provided by My Food and Family

Categories     1 Bag, 5 Dinners

Time 20m

Yield 6 servings

Number Of Ingredients 5

2 pork tenderloins (1-1/2 lb.)
1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
1 Tbsp. GREY POUPON Dijon Mustard
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/3 cup dried cranberries

Steps:

  • Cut each tenderloin crosswise into 6 slices; pound to 1/2-inch thickness. Cook in large skillet sprayed with cooking spray on medium-high heat 3 min. on each side or until browned on both sides.
  • Mix dressing and mustard; pour over meat. Cook on low heat 3 min. on each side or until meat is done and sauce is thickened. Meanwhile, prepare stuffing as directed on package, but reducing spread to 1 Tbsp. and adding cranberries to water along with stuffing mix.
  • Spoon stuffing onto serving plates. Add meat; top with sauce.

Nutrition Facts : Calories 300, Fat 8 g, SaturatedFat 2 g, TransFat 0.5 g, Cholesterol 60 mg, Sodium 710 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 26 g

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