Medallions Of Venison With A Cranberry Port Sauce

1. 1

   Combine both chicken and beef broth in a saucepan, boil until reduced to aprox 1 cup.

2. 2

   Add port wine to broth, boil until reduced to 3/4 cup. (about 15 minutes).

3. 3

   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.

4. 4

   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).

5. 5

   Divide sauce among 4 plates. Place medallions atop sauce on each plate and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.