Photo: Mike Kenneally
Medallions of Venison with Cranberry-Port Sauce
19 ingredients
Serves 4.
openrecipes
Venison is a naturally lean meat, and although most venison is farm raised, which means it is tender and mild-flavored, it still benefits from long marination. It also has an affinity for the sweetness of fruit and the bold flavor of big wines. Here, it is marinated in a mixture that includes cranberry juice and is served with a sauce made from dried cranberries plumped in port. If you are using wild venison, marinate it for up to 48 hours.
Estimated Nutrition (whole recipe, rough)
856
Calories
61g
Protein
45g
Fat
55g
Carbs
What these numbers assume — 19 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Venison | 100g cooked | 158 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Grape | 1/2 cup (76g) | 62 |
| Cranberry | 1 cup raw (100g) | 46 |
| Plum | 1 medium (66g) | 30 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 tsp. canola oil
- 2 garlic cloves, chopped
- 1 large shallot, chopped
- 1 small carrot, peeled and sliced
- 1 can (15 oz.) low-sodium, fat-free beef broth
- 1/2 cup cranberry juice
- 1/4 cup red wine vinegar
- 1 Tbs. Worcestershire sauce
- 2 plum tomatoes, chopped
- 6 fresh flat-leaf parsley sprigs
- 3 cardamom pods, crushed
- 2 tsp. dried thyme
- 1 bay leaf
- 1 1/4 lb. venison tenderloin
- 1/3 cup dried cranberries
- 1/3 cup ruby port
- 1/2 tsp. kosher salt
- Freshly ground pepper, to taste
- 2 Tbs. cold unsalted butter
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes