Ingredients

  • For Sauce
  • 4 shallots finely chopped
  • 190 grams cranberries
  • 2 teaspoons ginger root grated
  • 470 milliliters red wine
  • 240 milliliters rice vinegar not seasoned
  • 470 milliliters venison stock
  • ⅜ cup maple syrup
  • 1 ⅛ kilograms venison
  • 1 ⅓ tablespoons vegetable oil

Directions

1. Make Sauce: Sauté shallots until soft. Add cranberries and gingerroot and cook, stirring, 2 minutes. Add wine and vinegar and cook over high heat, until liquid is reduced by 2/3, about 10 minutes. Add demiglace and maple syrup and cook until liquid is reduced by half, about 7 minutes. Season with salt and pepper.
2. Pat venison dry and cut into 3/4 inch thick medallions. Season with salt and pepper. Sear medallions in hot skillet for 1 1/2 minutes. Turn over and sear 2 minutes more for rare. Divide venison among plates and let stand 5 minutes.
3. Transfer sauce to venison skillet and heat over moderate heat, scraping up any brown bits. Spoon sauce around venison.

Notes
Serving Ideas:Original serves 8.


Categories
Game, main course
Keywords
Game, main course
MacGourmet downloadVenison Medallions with Ginger-Cranberry Sauce. To import, drag image to your MacGourmet recipe box.