Roast Venison Denver Leg Recipe

(makes 4 servings)

  • 2 cups Bonewerks Culinarte Glace de Veau
  • 1/2 cup Ruby Port
  • 1/3 cup Whole Berry Cranberry Sauce
  • 3 tablespoons Butter
  • Salt & Pepper to taste
  • Eight (8) 3- to 3 1/2-ounce Venison Leg Medallions (each about 1/2 to 3/4 inch thick)


Sauce Pan Add Port and boil until liquid is reduced by half, about 15 minutes.  Add 1 cup Bonewerks Glace de Veau. 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.