Venison Medallions with Cranberry and Rosemary Sauce




Prep Time


Cook Time

Savoury berry sauces go very well with the richness of venison.


  • 400g venison medallions
  • Garlic salt and ground black pepper, to taste
  • 1½ teaspoons cooking oil
  • ½ cup red wine
  • ½ cup beef stock
  • ¼ cup cranberry jelly
  • 1 tablespoon finely chopped fresh rosemary
  • ½ teaspoon mustard powder
  • ¼ teaspoon cayenne pepper
  • Rosemary sprigs, to garnish


  • Season the venison with garlic salt and pepper. Drizzle with the oil.
  • Heat a pan over a high heat. Sear the venison for 3–4 minutes each side. Transfer to a warm plate, cover with foil and leave to rest while you make the sauce.
  • Add the red wine to the same pan and simmer for 1 minute.
  • Stir in all the remaining ingredients and simmer until the sauce is thickened and glossy.
  • Stir any resting juices into the sauce.
  • Serve the venison drizzled with the sauce and garnished with rosemary sprigs.