Best 2 Sauteed Venison Medallions With Dried Cranberries Recipes

Indulge in a culinary journey with our sautéed venison medallions with dried cranberries, a dish that harmonizes the rich, earthy flavors of venison with the tangy sweetness of cranberries. Prepared with precision, tender venison medallions are seared to perfection, capturing their succulent juices. Dried cranberries, with their bursts of tartness, complement the venison, creating a tantalizing balance of flavors. Accompanied by an assortment of delectable recipes, this article offers a comprehensive guide to preparing a memorable venison feast. Discover mouthwatering venison meatballs simmering in a flavorful sauce, venison stew brimming with hearty vegetables, and venison tenderloin grilled to perfection. Each recipe is carefully crafted to highlight the unique characteristics of venison, ensuring an unforgettable dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

SAUTEED VENISON MEDALLIONS WITH DRIED CRANBERRIES

Sauteed Venison Medallions With Dried Cranberries image

Provided by Moira Hodgson

Categories dinner, easy, main course

Time 40m

Yield 2 servings

Number Of Ingredients 10

Ingredients

1 tablespoon unsalted butter
1 large shallot, diced
1 cup strong veal stock
1/2 cup dry red wine
1 cup fresh orange juice
1/2 cup dried cranberries
1 tablespoon fresh rosemary leaves
Coarse salt and freshly ground pepper
4 medallions from boneless loin of venison (about 3 ounces each)
1 tablespoon olive oil

Steps:

Melt the butter in a saucepan and gently saute the shallot until soft. Add the veal stock, red wine, orange juice, cranberries and rosemary. Simmer gently for 30 minutes, uncovered, so that the sauce reduces by three-quarters. Taste for seasoning and keep warm.
In a small saute pan, fry the medallions on both sides in the olive oil until rare or medium rare. Place on two individual heated plates and spoon the sauce on the side.

Nutrition Facts : @context http, Calories 613, UnsaturatedFat 9 grams, Carbohydrate 49 grams, Fat 17 grams, Fiber 4 grams, Protein 56 grams, SaturatedFat 7 grams, Sodium 1296 milligrams, Sugar 34 grams, TransFat 0 grams

MEDALLIONS OF VENISON WITH PORT AND CRANBERRIES

Medallions of Venison with Port and Cranberries image

Categories Berry Game Sauté Fall Spring Bon Appétit Ireland

Yield Serves 4

Number Of Ingredients 6

Ingredients

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

Steps:

Combine chicken and beef stocks in heavy small saucepan. Boil until liquid is reduced to 1 cup, about 15 minutes. Add Port and boil until liquid is reduced to 3/4 cup, 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 plate.

Tips:

For the best results, use venison medallions that are about 1 inch thick.
If you don't have dried cranberries, you can use fresh cranberries instead. Just be sure to cook them for a few minutes longer, until they are softened.
You can also add other ingredients to this dish, such as chopped nuts, crumbled bacon, or sautéed mushrooms.
Serve the venison medallions with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple green salad.

Conclusion:

This sautéed venison medallions with dried cranberries is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The venison is cooked to perfection and the dried cranberries add a tart and sweet flavor. This dish is sure to please everyone at your table.