Sauteed Venison Medallions With Dried Cranberries Recipe

Name: Sauteed Venison Medallions With Dried Cranberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Melt the butter in a saucepan and gently saute the shallot until soft.
2
Add the veal stock, red wine, orange juice, cranberries and rosemary.
3
Simmer gently for 30 minutes, uncovered, so that the sauce reduces by three-quarters.
4
Taste for seasoning and keep warm.
5
In a small saute pan, fry the medallions on both sides in the olive oil until rare or medium rare.
6
Place on two individual heated plates and spoon the sauce on the side.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon unsalted butter, 1 large shallot, diced, 1 cup strong veal stock, 1/2 cup dry red wine, and more.

Yes, Sauteed Venison Medallions With Dried Cranberries falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sauteed Venison Medallions With Dried Cranberries

How did you like this recipe?

Frequently Asked Questions