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Venison: Venison Medallions with Cranberries and Blueberries

Source of Recipe


Larry Brown



List of Ingredients



• 12 ounces venison medallions, sliced about ½-inch thick
  
• Salt
  
• Freshly ground black pepper
  
• ½ cup flour
  
• 1 Tbsp butter
  
• 1 Tbsp olive oil
  
• 1 Tbsp balsamic vinegar
  
• 1/3 cup port
  
• 2/3 cup beef stock or broth
  
• ½ tsp freshly ground black pepper
  
• ¼ cup dried cranberries
  
• ¼ cup dried blueberries
  






Instructions



1. Season venison medallions lightly with salt and pepper on both sides. Pat seasonings gently onto meat with hands. Dip medallions into flour; shake off excess.
   
   
2. In a heavy-bottomed frying pan, heat butter and oil over medium-high heat. Fry medallions about 3 to 4 minutes on each side. Remove meat and place on a heated plate in a warm oven.
   
   
3. Combine vinegar, port, beef stock or broth, ½ teaspoon pepper, cranberries and blueberries in the skillet. Stirring frequently, boil down until liquid is about half the volume.
   Serve sauce over the venison.
   
   Makes 4 servings.