Venison Medallions in a Cranberry/Ginger Reduction
- 400 g venison tenderloin cut into 1 1/2 inch thick medallions (2 per person) – medallions from the hind can also be used but is not as tender. Veal medallions can be a substitute
- salt, pepper to taste
- 2 tbsp butter
- 1 tbsp leeks, white part finely chopped
- 1/4 cup beef stock
- 1/4 cup tawny port
- 20 fresh or frozen cranberries
- 1 tsp shaved fresh ginger
- 1/4 tsp orange zest
Flatten the medallions between two sheets of wax paper and season with salt and pepper.
Sear in hot frying pan with 1 tbsp. melted butter and cook over medium high heat until meat is barely firm to the touch, about 2 minutes on either side. Becomes tough if overcooked. Remove from heat and place on heated plates in warming oven.
Melt 1 tbsp. butter in same hot frying pan and add leeks, stirring constantly. Cook until soft, about 1 minute. Add ginger and cook for 30 sec. stirring constantly.
Add beef stock and port to the hot pan, stir and bring to a boil.
Add cranberries and orange zest. Boil sauce until reduced by half, stirring occasionally.
Pour over medallions. Serve with the risotto and Asian squash.
Reprinted with permission from Dishes to Die For...Again
Crime Writers of Canada, 2004
ISBN 0-9696825-5-7 $14.95
Order from www.crimewriterscanada.com