Description
A delightful dish of venison medallions glazed with a rich cranberry and port sauce, perfect for special occasions and family gatherings.
Ingredients
- Venison cuts (medallions or loin)
- Fresh cranberries
- Port wine
- Brown sugar
- Chicken stock
- Fresh garlic
- Shallots
- Fresh rosemary or thyme
- Butter
- Olive oil
- Salt
- Fresh ground pepper
Instructions
- Prepare the venison: Start by patting the venison dry with paper towels and seasoning generously with salt and fresh ground pepper.
- Sear the meat: In a hot skillet, heat a tablespoon of olive oil. Add the venison medallions and sear for about 3-4 minutes on each side until browned. Remove and let it rest.
- Create the glaze: In the same skillet, add more olive oil if needed, and toss in minced garlic and shallots. Sauté until fragrant—about 2 minutes. Then, add fresh cranberries, a splash of port, brown sugar, and chicken stock. Bring to a simmer and cook until cranberries burst and sauce thickens.
- Finish the sauce: Once the glaze looks glossy, add in a pat of butter and fresh herbs. Stir until combined.
- Return the meat: Once the sauce reaches desired consistency, return the venison to the skillet and coat with the glaze for a minute or two.
- Serve: Slice the venison and drizzle with extra glaze, garnishing with additional herbs if desired.
Notes
Using a meat thermometer is recommended to achieve medium-rare (130-135°F).
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
Keywords: venison, cranberry sauce, port wine, holiday recipe, family dinner