Medallions of Venison with Port and Cranberries

"I really enjoy working with wild boar. It’s as easy to use as domestic pork and as long as you remember that it is considerably leaner than domestic pork,

 you can treat it in any manner that you would domestic pork. Here is a recipe that I designed as an autumn show piece. It’s a lot of work, but it wows customers."
 

Main Dishes - Pork

 

  

INGREDIENTS:


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    1 cp chicken stock or canned low-salt broth
    1 cp beef stock or canned beef broth
    1/2 cp ruby Port
    1/3 cp whole berry cranberry sauce
    3 tablespoons butter
    8 3- to 3 1/2 oz venison medallions  (each about 1/2"-3/4" thick)


     






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    DIRECTIONS:

     

    Combine chicken and beef stocks in heavy small saucepan. Boil until liquid is reduced to 1 cp, about 15 minutes.

     

    Add Port and boil until liquid is reduced to 3/4 cp, about 15 minutes. Whisk in cranberry sauce and simmer until sauce thickens slightly, about 4 minutes.

     

    Whisk in 1 tablespoon butter. Season sauce with salt and pepper. Set aside.

    Sprinkle venison with salt and pepper. Melt remaining 2 tablespoons butter in large nonstick skillet over high heat.

     

    Working in batches, add venison to skillet and cook to desired doneness, about 2 minutes per side for medium-rare.

    Divide sauce among 4 plates. Place 2 venison medallions atop sauce on each plat


     

    Servings: 4

     

     

    Wild Boar with Fig

    and Port Wine Sauce

     

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    Rack of Lamb

    Veal Chops

    Osso Buco

    Saltimbocca

    Roast Wild Boar

    Venison Medallions

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