Sauteed Venison Medallions With Dried Cranberries

By Moira Hodgson

Published January 16, 1993

Total Time
40 minutes
Rating
4(24)
Comments
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Featured in: FOOD; Taking Advantage of Venison's Low Fat

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Ingredients

Yield:2 servings

FOR THE SAUCE

  • 1 tablespoon unsalted butter

  • 1 large shallot, diced

  • 1 cup strong veal stock

  • ½ cup dry red wine

  • 1 cup fresh orange juice

  • ½ cup dried cranberries

  • 1 tablespoon fresh rosemary leaves

  • Coarse salt and freshly ground pepper

FOR THE MEDALLIONS

  • 4 medallions from boneless loin of venison (about 3 ounces each)

  • 1 tablespoon olive oil

Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

57 grams carbs; 46 milligrams cholesterol; 587 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 6 grams saturated fat; 18 grams fat; 4 grams fiber; 1324 milligrams sodium; 41 grams protein; 44 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    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.

Tip

  • This dish is good with steamed sweet potatoes and green vegetables like Brussels sprouts, spinach or peas.

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Ratings

4 out of 5
24 user ratings
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Comments

Kim B.

We loved this recipe. I felt the sauce needed to be thickened with arrowroot to make it more of a glaze. My husband liked it as is. We used venison steaks.

Kim B.

We loved this recipe. I felt the sauce needed to be thickened with arrowroot to make it more of a glaze. My husband liked it as is. We used venison steaks.

Judith

How does a tbs. Each of olive oil and butter over the leanest of meats result in 17 gm fat? Furthermore, the remaining calories From wine, o.j. and cranberries cannot equal 334 calories to make a total of 534. Or, it just dawned on me, is this for the whole dish, not just per serving? Help?

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