Venison Medallions With Port Sauce And Potato Croquettes - cooking recipe

Ingredients

1 lb frozen potato croquettes
2 tbsp butter
4 tbsp olive oil
1 1/2 lb baby carrots
1 tbsp fresh marjoram or oregano leaves
2 tbsp honey
4 - 5.25 oz venison steaks
4 slices smoked bacon
2 tsp cornstarch, mixed with 2 tbsp water to make a slurry
1 1/4 cups chicken or vegetable stock
1/3 cup port
1/2 cup cranberries

Preparation

Preheat the oven to 400\u00b0F. Oil a baking sheet then place the croquettes on top and bake in the oven for 20 minutes or following package directions until crisp and golden.
Meanwhile, melt the butter with 2 tbsp of the oil in a saucepan and cook the carrots for 12 minutes, stirring frequently until softened. Stir in the marjoram (or oregano) and honey.
Heat the remaining oil in a frying pan, season the venison steaks then wrap each steak with a piece of bacon, securing the bacon in place with toothpicks. Sear the meat on all sides for 4 minutes then set aside. Add the cornstarch slurry to the pan along with the stock and port. Bring to a boil then reduce to a simmer and cook, stirring, for 2 mins until slightly thickened. Return the venison to the pan along with the cranberries and cook gently for 2 mins. Season the sauce to taste.
To serve, transfer the venison, croquettes and carrots to warmed serving plates and spoon the sauce over top.