Venison Medallions With Cherry-Wine Sauce Recipe

Name: Venison Medallions With Cherry-Wine Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup port or other sweet red wine; 1/2 cup dried tart cherries; 1/2 teaspoon dried thyme; 1 (14 1/4-ounce) can fat-free beef broth; 16 whole allspice; 16 juniper berries (optional); 1/2 teaspoon salt, divided; 1/8 teaspoon pepper; 6 (4-ounce) venison tenderloin steaks (about 1 1/2 inch thick); 2 teaspoons margarine; Cooking spray; 1/2 cup minced shallots; 2 garlic cloves, minced; 2 teaspoons water; 1 teaspoon cornstarch

Servings: persons

1/2 cup port or other sweet red wine
1/2 cup dried tart cherries
1/2 teaspoon dried thyme
1 (14 1/4-ounce) can fat-free beef broth
16 whole allspice
16 juniper berries (optional)
1/2 teaspoon salt, divided
1/8 teaspoon pepper
6 (4-ounce) venison tenderloin steaks (about 1 1/2 inch thick)
2 teaspoons margarine
Cooking spray
1/2 cup minced shallots
2 garlic cloves, minced
2 teaspoons water
1 teaspoon cornstarch

1
Combine first 4 ingredients in a small saucepan. Bring to a boil. Remove from heat. Cover; set aside.
2
Place allspice and juniper in a spice or coffee grinder; process until finely ground. Sprinkle 1/2 teaspoon allspice mixture, 1/4 teaspoon salt, and pepper over venison. Melt margarine in a skillet coated with cooking spray over medium-high heat. Add venison; cook 5 minutes on each side or until browned. Reduce heat to medium; cook 3 minutes on each side or until desired degree of doneness. Remove venison from skillet; keep warm.
3
Add shallots and garlic to skillet, saute 2 minutes. Add cherry mixture, 1 teaspoon allspice mixture, and 1/4 teaspoon salt; bring to a boil. Reduce heat; simmer, uncovered, until reduced to 1 cup (about 3 minutes). Combine water and cornstarch; add to cherry mixture. Bring to a boil; cook 1 minute, stirring constantly. Serve sauce with venison.
4
Note: You can substitute 1/2 cup cranberry juice for the port, if desired.

488

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1/2 cup port or other sweet red wine, 1/2 cup dried tart cherries, 1/2 teaspoon dried thyme, 1 (14 1/4-ounce) can fat-free beef broth, and more.

Yes, Venison Medallions With Cherry-Wine Sauce 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.

That's it — enjoy your meal!

Venison Medallions With Cherry-Wine Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions