Venison Medallions with Cranberry and Rosemary Sauce
3-4
Serves
-
Prep Time
-
Cook Time
Savoury berry sauces go very well with the richness of venison.
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Ingredients
- 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
Method
- 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.