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Pacific Star 2009 Charbono - Mendocino County and Medallions of Venison with Port and Cranberries

Presented by: Paula and Gary Frieders

www.epicurious.com/recipes/food/views/Medallions-of-Venison-with-Port-and-Cranberries-2069

Chef Kenny, of the Crookedwood House, in Mullingar, Ireland, prepares this entrée in the winter with fresh cranberries. We call for canned cranberry sauce, which is available year-round. The chef likes sautéed currants as a garnish, and braised cabbage and baked potatoes as side dishes.

chicken stock or canned low-salt broth

beef stock or canned beef broth

ruby Port

whole berry cranberry sauce

butter

3- to 3 1/2-ounce venison medallions

Combine chicken and beef stocks in heavy small saucepan. Boil until liquid is reduced to 1 cup, about 15 minutes. Add Port and boil until liquid is reduced to 3/4 cup, about 15 minutes. Whisk in cranberry sauce and simmer until sauce thickens slightly, about 4 minutes. Whisk in 1 tablespoon butter. Season sauce with salt and pepper. Set aside.

Sprinkle venison with salt and pepper. Melt remaining 2 tablespoons butter in large nonstick skillet over high heat. Working in batches, add venison to skillet and cook to desired doneness, about 2 minutes per side for medium-rare.

Divide sauce among 4 plates. Place 2 venison medallions atop sauce on each plate.

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