:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/gWs4x9Dt5ZiCeKaHzVyJ/a72a07f81f383f5550606ea0f56dd6.png "Venison Medallions with Cranberry Sauce")
Source: Denisfilm for iStockPhotos
Venison Medallions with Cranberry Sauce
This opulent feast is perfect for special occasions. The juicy venison medallions are perfectly complemented by the sweet and sour cranberry sauce.
Ingredients
Venison medallions
- 800 g Deer medallions
- 2 TL salt
- 2 TL black pepper
- 2 tbsp butter
Cranberry Sauce
- 1 Mug Cranberry jam
- 200 ml red wine
- 200 ml beef broth
- 2 tbsp With
- 1 TL freshly ground pepper
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Directions
To prepare the deer medallions, preheat the oven to 180 degrees and bring the deer medallions to room temperature.
Season the medallions with salt and pepper and sear them on both sides in a hot pan with butter until they are brown.
Place the seared medallions in an oven dish and let them rest in the preheated oven for about 10-15 minutes until they have reached the desired level of doneness.
In the meantime, put the cranberry jam, red wine, beef broth, honey, and pepper into a pot and bring it to a boil.
Let the sauce reduce over medium heat until it becomes somewhat thicker.
Serve the venison medallions with the cranberry sauce and enjoy this delicious dish!
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