Medallions of Venison with Port and Cranberries

1. 1

   Combine chicken and beef stocks in heavy small saucepan.

2. 2

   Boil until liquid is reduced to 1 cup, about 15 minutes.

3. 3

   Add Port and boil until liquid is reduced to 3/4 cup, about 15 minutes.

4. 4

   Whisk in cranberry sauce and simmer until sauce thickens slightly, about 4 minutes.

5. 5

   Whisk in 1 tablespoon butter.

6. 6

   Season sauce with salt and pepper.

7. 7

   Set aside.

8. 8

   Sprinkle venison with salt and pepper.

9. 9

   Melt remaining 2 tablespoons butter in large nonstick skillet over high heat.

10. 10

    Working in batches, add venison to skillet and cook to desired doneness, about 2 minutes per side for medium-rare.

11. 11

    Divide sauce among 4 plates.

12. 12

    Place 2 venison medallions atop sauce on each plate.

* Per serving · 4 servings · Values may vary.

No additional tips available.