(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.