Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8            4 ounce  venison medallions
     1/4           cup  dried cranberries
  2        tablespoons  butter -- softened
  1         tablespoon  cornstarch
                        ***MARINADE***
  2               cups  cranberry juice
  1                cup  pinot noir wine
  3             cloves  garlic -- minced
  1           teaspoon  fresh rosemary -- chopped
  1           teaspoon  fresh thyme -- chopped
  2        tablespoons  fresh parsley -- chopped
  1           teaspoon  salt
     1/2      teaspoon  fresh pepper
  2        tablespoons  olive oil

Preparation:

Marinate venison in marinade 12 to 24 hours, turning once. Remove steaks from marinade, and save marinade. Heat a large skillet to medium-high heat. Add 2 tablespoons olive oil, and saute the steaks until well-browned, about 3 minutes each side. Remove from pan and set aside. Add reserved marinade to pan and bring to a boil. Add dried cranberries. Simmer 15 minutes, until the liquid is reduced by half. Combine 2 tablespoons softened butter and 1 tablespoon cornstarch to make a paste. Whisk into sauce, and stir until thickened, about 2 minutes. Return venison to pan and simmer 2 to 3 minutes, until done to your likeing. (Medium rare to rare is recommended.) Serve with mashed potatoes and a pinot noir, Bordeaux, or red zinfadel.

Nutritional Information:

780 Calories (kcal); 51g Total Fat; (57% calories from fat); 1g Protein; 84g Carbohydrate; 62mg Cholesterol; 2383mg Sodium