Sauteed Venison Medallions With Dried Cranberries Recipes

Steps:

• Grind 1 teaspoon rosemary with coriander seeds and garlic with a mortar and pestle to make a paste, then stir in 1/2 teaspoon oil.
• Pat venison dry and put in a bowl, then rub with paste. Season well with pepper, then cover and chill 20 minutes.
• Preheat oven to 450°F.
• Heat a well-seasoned cast-iron skillet over high heat until hot, then add remaining teaspoon oil, tilting skillet to coat evenly. Season venison well with salt, then brown, turning once, about 6 minutes total.
• Transfer skillet to middle of oven and roast venison until an instant-read thermometer inserted diagonally into center registers 125°F, 7 to 10 minutes. Transfer meat to a plate and cover tightly with foil.
• Add wine and cherries to skillet and deglaze by boiling over moderately high heat, stirring and scraping up brown bits. Stir together broth, water, cornstarch, and remaining 1/2 teaspoon rosemary in a bowl and add to skillet. Simmer, stirring, until mixture is thickened, about 5 minutes. Whisk in jelly and salt and pepper to taste.
• Cut venison into 1/4-inch-thick slices and serve with sauce.

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.

Steps:

• Mix wine and mustard until well blended. Place venison in resealable plastic food-storage bag or shallow glass or plastic dish. Pour wine mixture over venison; turn venison to coat with wine mixture. Seal bag or cover dish and refrigerate at least 2 hours but no longer than 4 hours, turning venison occasionally.
• Remove venison from marinade; reserve marinade. Sprinkle venison with salt and pepper. Heat oil in 12-inch nonstick skillet over medium-high heat. Cook venison in oil about 4 minutes, turning once, until brown.
• Add broth to skillet; reduce heat to low. Cover and cook about 10 minutes, turning venison once, until venison is tender and desired doneness. (Don't overcook or venison will become tough.)
• Remove venison from skillet; keep warm. Stir marinade into skillet. Heat to boiling, scraping up any bits from bottom of skillet; reduce heat to medium. Cook about 5 minutes until mixture is slightly reduced. Stir in cranberries, jelly, butter and onions. Cook 1 to 2 minutes, stirring occasionally, until butter is melted and mixture is hot. Serve sauce with venison.

Steps:

• Preheat the oven to 425°F. In a roasting pan large enough to hold the venison racks without crowding them, toss the shallots with 2 tablespoons of the oil and salt and pepper to taste and roast them in the middle of the oven, stirring occasionally, for 25 to 30 minutes, or until they are golden. Pat the venison dry, season it with salt and pepper, and rub it generously with the additional oil. Heat a large heavy skillet over high heat until it is hot and in it sear the venison on all sides. Push the shallots to the sides of the roasting pan, stand the venison racks in the middle of the pan, allowing the bones to rest together, and roast the mixture in the middle of the oven for 23 minutes, or until a meat thermometer registers 125°F., for rare meat. Transfer the racks with shallots to a platter and let them stand, covered loosely with foil, for 15 minutes. To the roasting pan add the broth, the wine, the water, and the juniper berries and simmer the mixture, scraping up the brown bits, for 5 minutes. Strain the mixture through a fine sieve set over a small saucepan, whisk the cornstarch mixture, and add it to the saucepan with the cranberries, the vinegar, and salt and pepper to taste. Simmer the gravy, whisking, for 5 minutes. Cut the venison into individual chops and serve it with the shallots and the gravy.

Steps:

• In a large saute pan over medium high heat, melt half the butter in all of the olive oil.
• Season pork with the salt and pepper.
• Saute the pork for 10-12 minutes on each side until well browned and cooked through. (This can be done in batches).
• Remove and keep warm in a 200°F oven.
• Melt remaining butter in the pan& add the garlic, rosemary, cinnamon, cloves, brown sugar and 1/3 cup of the mandarin orange liquid.
• Simmer, stirring for a few seconds, then add the Marsala, bring to a boil.
• Boil until the sauce is reduced by about half and thickened.
• Lower heat to medium.
• Add cranberries, cook until they burst (1-2 minutes). Add mandarin oranges.
• Salt and pepper to taste.
• Heat thoroughly and spoon sauce over medallions.
• Garnish with sprigs of rosemary and serve.

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.