Medallions Of Venison With A Cranberry Port Sauce Recipes

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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

VENISON MEDALLIONS WITH BLACKBERRY SAGE SAUCE



Venison Medallions With Blackberry Sage Sauce image

Provided by Moira Hodgson

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 10

1 cup dry red wine
1 medium shallot, chopped
1 1/2 cups blackberries or blueberries
1 cup strong veal stock
2 tablespoons unsalted butter, at room temperature
Coarse salt and freshly ground pepper to taste
1 to 2 tablespoons honey
2 sprigs fresh sage or 1 teaspoon ground sage
8 medallions from boneless loin of venison (3 ounces each)
3 tablespoons safflower oil

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.

Nutrition Facts : @context http, Calories 524, UnsaturatedFat 12 grams, Carbohydrate 19 grams, Fat 21 grams, Fiber 5 grams, Protein 54 grams, SaturatedFat 7 grams, Sodium 897 milligrams, Sugar 11 grams, TransFat 0 grams

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 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.

VENISON WITH CRANBERRY-WINE SAUCE



Venison with Cranberry-Wine Sauce image

Enjoy these juicy venison steaks that are delicately flavored with an easy to prepare cranberry-wine sauce.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 2h35m

Yield 4

Number Of Ingredients 11

1/2 cup dry red wine or nonalcoholic red wine
1 tablespoon Dijon mustard
4 venison tenderloin steaks, about 1 inch thick ( (1 1/4 pounds)
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 tablespoon olive or vegetable oil
1/2 cup beef broth
1/2 cup dried cranberries
2 tablespoons currant or apple jelly
1 tablespoon butter or stick margarine
2 medium green onions, sliced (2 tablespoons)

Steps:

  • Mix wine and mustard until well blended. Place venison in resealable plastic food-storage bag or shallow glass or plastic dish. Pour wine mixture over venison; turn venison to coat with wine mixture. Seal bag or cover dish and refrigerate at least 2 hours but no longer than 4 hours, turning venison occasionally.
  • Remove venison from marinade; reserve marinade. Sprinkle venison with salt and pepper. Heat oil in 12-inch nonstick skillet over medium-high heat. Cook venison in oil about 4 minutes, turning once, until brown.
  • Add broth to skillet; reduce heat to low. Cover and cook about 10 minutes, turning venison once, until venison is tender and desired doneness. (Don't overcook or venison will become tough.)
  • Remove venison from skillet; keep warm. Stir marinade into skillet. Heat to boiling, scraping up any bits from bottom of skillet; reduce heat to medium. Cook about 5 minutes until mixture is slightly reduced. Stir in cranberries, jelly, butter and onions. Cook 1 to 2 minutes, stirring occasionally, until butter is melted and mixture is hot. Serve sauce with venison.

Nutrition Facts : Calories 255, Carbohydrate 23 g, Cholesterol 100 mg, Fiber 6 g, Protein 27 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 400 mg

VENISON WITH BLACKBERRY WINE SAUCE



Venison with Blackberry Wine Sauce image

A yummy way to spice up venison loin or steaks. Good with any red meat.

Provided by Web Spinner

Categories     Meat and Poultry Recipes     Game Meats     Venison

Time 40m

Yield 4

Number Of Ingredients 9

2 tablespoons shallot, minced
1 teaspoon minced garlic
3 tablespoons blackberry jam
1 cup red wine
1 cup beef stock
1 tablespoon butter
salt and ground black pepper to taste
4 (1/2 pound) venison steaks
12 fresh blackberries

Steps:

  • Heat shallots, garlic, blackberry jam, and red wine in a saucepan over medium-high heat. Simmer until reduced to 1/2 cup of liquid, about 15 minutes. Strain liquid through a fine mesh sieve and set aside. Heat the beef broth in a separate skillet over medium-high heat until reduced by half, 15 to 20 minutes. Whisk the two reduced sauces together, and stir in the butter. Season with salt and pepper.
  • Heat a skillet over medium-high heat. Cook the venison steaks until they are beginning to firm, and are hot and slightly pink in the center, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (65 degrees C). Serve the steaks with the sauce and a few fresh blackberries.

Nutrition Facts : Calories 358.5 calories, Carbohydrate 14.6 g, Cholesterol 166.4 mg, Fat 7.7 g, Fiber 0.9 g, Protein 44.3 g, SaturatedFat 3.7 g, Sodium 122.1 mg, Sugar 11 g

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