Cranberry Venison Medallions With Pinot Noir Sauce

Course : Venison
Serves: 4 - 6
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8 fillets venison medallions 4 ounce
1/4 cup dried cranberries
2 tablespoons butter -- softened
1 tablespoon cornstarch
2 cups cranberry juice
1 cup pinot noir wine
3 cloves garlic
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 / Directions:

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

1 Kitchen's say:
  (5 3/4 Stars!)
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