Venison with Cranberry Wine Sauce

  • 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
  1. In a saucepan, combine the chicken and beef broths.
  2. Bring to a boil and reduce to one cup. (About 15 minutes.)
  3. Add the port wine and boil an additional 15 minutes.
  4. Whisk in cranberry sauce and vinegar and simmer about 5 minutes.
  5. Whisk in 1 Tbs of butter and season sauce to taste. Set aside.
  6. Season venison tenderloin and cut into ¾ inch medallions*.
  7. Melt remaining butter in a large non-stick skillet over high heat.
  8. Add venison to skillet and cook about two minutes per side**.
  9. Divide the sauce among four plates and place medallions on top of sauce (2 per plate).
  10. Enjoy!

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Servings: 4

Cooking Tips:
*When cutting venison, cut against the grain.
**It’s important NOT to overcook venison!

Nutrition Information

Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 286.14
Calories From Fat (42%) 121.22
Calories From Protein (54%) 154.24
Calories From Carbs (3%) 8.28
Calories From Alcohol (1%) 2.40
% Daily Value
Total Fat 13.70g 21%
Saturated Fat 6.72g 34%
Monounsaturated Fat 3.04g
Polyunsaturated Fat 1.00g
Trans Fatty Acids 0.00g
Cholesterol 53.52mg 18%
Sodium 369.99mg 15%
Potassium 90.33mg 3%
Carbohydrates 2.15g 1%
Dietary Fiber 0.00g 0%
Sugar 0.01g
Sugar Alcohols 0.00g
Net Carbohydrates 2.15g
Protein 38.59g 77%
Vitamin A 273.57IU 5%
Vitamin C 1.73mg 3%
Calcium 23.00mg 2%
Iron 5.21mg 29%
Vitamin E 0.25IU 2%
Thiamin 0.34mg 23%
Riboflavin 0.02mg 1%
Niacin 12.56mg 63%
Vitamin B6 0.01mg 1%
Folate 1.56µg 0%
Vitamin B12 0.12µg 2%
Pantothenic Acid 0.02mg 0%
Phosphorus 30.64mg 3%
Magnesium 2.39mg 1%
Zinc 0.07mg 0%
Copper 0.03mg 2%
Manganese 0.01mg 1%
Selenium 0.53µg 1%
Alcohol 0.34g
Caffeine 0.00mg
Water 256.05g
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