VENISON WITH CRANBERRY WINE SAUCE
photo credit: stu_spivack via Flickr Creative Commons
1 Cup Low sodium chicken broth
1 Cup Beef broth
½ Cup Port wine
1/3 Cup Whole-berry cranberry sauce
1 Dash Balsamic vinegar
3 Tbs Butter, divided
1½ - 2 Pound Venison tenderloin
Salt and pepper to taste
In a saucepan, combine the chicken and beef broths. Bring to a boil and reduce to one cup. (About 15 minutes.) Add the port wine and boil an additional 15 minutes. Whisk in cranberry sauce and vinegar and simmer about 5 minutes. Whisk in 1 Tbs of butter and season sauce to taste. Set aside.
Season venison tenderloin and cut into ¾ inch medallions*. Melt remaining butter in a large non-stick skillet over high heat. Add venison to skillet and cook about two minutes per side**.
Divide the sauce among four plates and place medallions on top of sauce (2 per plate). Enjoy!
*When cutting venison, cut against the grain.
**It's important NOT to overcook venison!