Medallions Of Venison With A Cranberry Port Sauce - cooking recipe

Ingredients

1 cup chicken broth
1 cup beef broth
1/2 cup ruby port
1/3 cup whole berry cranberry sauce
3 tablespoons butter
8 slices venison, medallions (1/2' thick)

Preparation

Combine both chicken and beef broth in a saucepan, boil until reduced to aprox 1 cup.
Add port wine to broth, boil until reduced to 3/4 cup. (about 15 minutes).
Stir in cranberry sauce, simmer until sauce begins to thicken, about 4 minutes). Remove from heat, whisk in 1 Tbsp of butter. Season with S&P. Set aside.
Sprinkle venison with S&P. Melt remaining butter in frying pan over med heat. Add venison to skillet and cook to desired doneness. (about 3 minutes per side for medium rare).
Divide sauce among 4 plates. Place medallions atop sauce on each plate and serve hot.