VENISON MEDALLIONS WITH CRANBERRY-PORT REDUCTION
Reductions are an art….an easy art. This intensely
flavorful reduction pairs perfectly with tender venison
medallions.
1 cup chicken stock
1 cup beef stock
1/2 cup 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. I especially love this dish
with mashed sweet potatoes and a green vegetable. |
